Marinate the Chicken for at least an hour or over night in a bag with the full bottle of balsamic dressing. Exact measurements are not as important as making sure the chicken is well coated. Keep in refrigerator until it is ready to use.
Heat the grill and cook chicken until well done flipping sides as you go. I found that it took about 10 minutes on both sides. It will depend on your grill and the cut you bought. If you are unsure, use a meat thermometer.
When the chicken is almost done, if you would like fresh mozzarella place some on top, close the grill lid and let it cook a few more minutes until cheese is melted through.
Remove and put chicken on your serving platter.
Cut large tomatoes in half. With a spoon scoop out the seeds and juice so that you are left just with the “meat” of the tomatoes. From there cut tomatoes into small, fine pieces.
Place the basil in a pile on your cutting board and cut into thin finely sliced ribbons. Add to the tomatoes along with the parmesan cheese.
Use a garlic press or finely chop the garlic and mix all the ingredients together.
On top of the mixture drizzle approx. 2 T of balsamic vinegar & 2 T of olive oil. Give the mixture a taste, if you’d like to add more cheese or vinegar do so at this point! If you find that you wish the mixture had more salt, add more cheese and let that add the flavor!
We recommend serving all chicken overlapping on a platter and placing the mixture down the center across the whole platter to create a beautiful, vibrant display. Alternatively you can plate each dish in the same way! Add an extra layer of design by putting a fresh basil leaf on each piece.
You likely will have extra mixture. Serve that in a small bowl on the table for those who would enjoy more.