Grilled Chicken with Pesto & Marinated Tomatoes

Ingredients

• 2 Tbs. chopped fresh basil (or a mix of cilantro, basil, and flat-leaf parsley)
• Kosher salt and freshly ground black pepper
• 1 clove garlic, minced
• 1-½ tsp. red-wine vinegar
• 3 Tbs. extra-virgin olive oil; more for brushing
• 4 ripe plum tomatoes, cored
• ²/₃ cup homemade or store-bought basil pesto
• + 3 more ingredients
• • 4 large skinless, boneless chicken breast halves
  • 3 Tbs. fresh lemon juice
  • 1 generous tsp. Dijon mustard

Heat a gas grill to high. Butterfly the chicken breasts by making a horizontal cut through the center of the thickest long side of the breast. Cut almost but not entirely through each breast. Open the breasts like a book. Cover with plastic wrap and pound to flatten slightly to an even thickness....

View full recipe at Fine Cooking