Step 1

Preheat Grill to Med-high heat. (See notes for a stovetop version.)

Step 2

Pound chicken breasts into equal thickness, ¾ inch thick. Place in a big bowl, drizzle with olive oil to coat all sides, then sprinkle all sides with the salt, pepper and garlic powder, tossing to coat evenly. Toss in the lemon zest and thyme.

Step 3

Grill the chicken, place it on the hot grill, cover, and check for good grill marks after 5-6 minutes. ( While the chicken is grilling make the tomato salad.) Once you have good grill marks, turn the chicken over, cover, and grill another 5-6 minutes. Turn over again, lower heat and cook until breasts are 160F at the thickest part. Place a slice of mozzarella cheese on top of each piece, cover the grill and cook until the cheese is melty, about 4 minutes, watching carefully.

Step 4

Make the tomato salad, by placing all in a medium bowl and tossing well. To make the basil ribbons, stack them in the same direction, roll them up into a roll, then thinly slice.

Step 5

Once the cheese perfectly melty- the chicken is ready to serve- and best served soon! (Feel free to keep warm in a 300F oven.)

Step 6

Place the chicken on a platter, and spoon the tomato salad over the top.

Step 7

Optional: garnish with a drizzle of balsamic glaze and tiny drizzle of pesto.