Grilled Chicken by Deborah

Ingredients

• 6 skinless, boneless chicken breast halves
• 1 tablespoon olive oil, divided
• ¼ teaspoon garlic salt
• 3 roma (plum) tomatoes, chopped
• ½ cup chopped fresh basil
• ¼ cup chopped green onions
• 2 cloves garlic, minced
• ½ teaspoon salt
• 1 tablespoon lemon juice
• ¼ cup grated Parmesan cheese
• 6 8x8-inch squares of heavy duty aluminum foil

Step 1

Gently heat your grill to medium-high and give the grates a quick brush with some oil so the chicken doesn’t stick. Take the chicken breasts and put them between two sheets of heavy plastic or freezer bags on a flat surface. Use a meat mallet or something similar to gently pound them until they’re about half an inch thick. Then, brush each piece with olive oil and sprinkle a little garlic salt over the top.

Step 2

Place the chicken on the grill and cook for about 5 to 8 minutes on each side, or until the inside is no longer pink and you see nice grill marks. Once they’re done, move the chicken to a cooler spot on the grill to keep warm.

Step 3

While the chicken cooks, mix together the tomatoes, basil, green onions, minced garlic, salt, pepper, and lemon juice in a bowl. Tear off an 8-inch square of aluminum foil and lay it on the grill. Place a cooked chicken breast on the foil, spoon about a quarter cup of the tomato mixture over it, and sprinkle with a couple teaspoons of Parmesan cheese. Do the same for the other pieces.

Step 4

Close the grill lid and let everything heat through for 2 to 3 minutes until the topping is warm and the cheese starts to melt. Then it’s ready to serve!