Grilled Chicken Margherita

1. Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.

2. Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.

3. Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.

4. Preheat an outdoor grill for medium heat; lightly oil the grate.

5. Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.

Cook's Note:

If you are worried about tomatoes falling through the grill grates, place chicken on a sheet of foil or in a disposable foil pan before adding toppings.