4 chicken breasts

3 slicing tomatoes, chopped

2 cloves garlic, minced

1 tbsp freshly chopped basil

4 slices mozzarella

freshly grated parmesan, for serving

4 tbsp extra-virgin olive oil

juice of one lemon, divided

kosher salt

freshly ground black pepper

1 tsp italian seasoning or dried oregano

In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.

Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 165°, about 5 to 7 minutes per side.

Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture.

Garnish with Parmesan and serve.