Deborah's Grilled Chicken

Ingredients

• 0.5 cup basil fresh chopped
• 2 cloves garlic minced
• 0.3 teaspoon garlic salt 
• 0.3 cup spring onion chopped
• 0.1 teaspoon pepper black
• 1 tablespoon juice of lemon 
• 1 tablespoon olive oil divided
• 0.3 cup parmesan cheese grated
• 3  roma tomatoes chopped (plum)
• 0.5 teaspoon salt 
• 6  chicken breast halves boneless skinless

Equipment

• bowl
• grill
• aluminum foil
• meat tenderizer

Directions

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Place the chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch.
3. Brush each chicken breast with olive oil, and sprinkle with a pinch of garlic salt.
4. Grill the chicken breasts on the preheated grill until the meat is no longer pink inside and the chicken has good grill marks, 5 to 8 minutes per side. Move chicken to a cooler part of the grill to keep warm.
5. While the chicken is cooking, mix together the tomatoes, basil, green onions, garlic, salt, black pepper, and lemon juice in a bowl.
6. Place an 8-inch square piece of aluminum foil onto the grill, and move a cooked chicken breast onto the foil. Top the chicken breast with about 1/4 cup of the tomato mixture, and sprinkle the topping with about 2 teaspoons of Parmesan cheese. Repeat for the other pieces of chicken.
7. Close the lid on the grill, and grill the chicken breasts until the topping is hot, 2 to 3 more minutes.