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1
To flatten the chicken breasts, position each breast half, boned side up, on your work surface.
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2
Put your nonworking hand on top of the breast to keep it in place.
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3
Use your working hand to position the blade of a sharp carving knife horizontally, parallel to your work surface, with the blade placed halfway up the flesh on one long side.
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4
Carefully, while keeping the blade absolutely parallel, drive the knife into the flesh, moving the blade up and away from you and then down and toward you, leaving about 1/2 inch of flesh attached at the opposite end.
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5
Open the breast and lay it flat.
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6
If, after opening, you see that you didnt go in far enough, use the blade to slice a little deeper.
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7
Lay one opened breast half (cut side up) in the center of a sheet of waxed paper and place another sheet of paper on top.
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8
Using a smooth, heavy meat mallet, give the chicken several firm taps (not whacks) starting at the center and going out toward the edge of the meat.
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9
The aim is to thin the meat slightly and to level the outer surface.
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10
Run your hand over the top layer of paper and, if not level, give those higher areas several more soft taps with the mallet.
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11
Do this same procedure with the remaining chicken.
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12
When finished, remove the paper from each piece and stack the chicken in a 13 x 9-inch nonreactive dish.
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13
Sprinkle the chicken pieces on both sides, lightly but evenly, with salt and black pepper.
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14
Mix the pesto with the lemon juice and pour this over the chicken.
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15
Using clean hands, rub the pesto all over both sides of each piece.
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16
Cover the dish and chill until 30 minutes before ready to cook.
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17
Assemble the tomato topping.
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18
Use a whisk to combine the 1/3 cup of olive oil, the lemon juice, vinegar, garlic, mustard, salt, pepper, and chopped herbs in a medium-size nonreactive bowl.
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19
Add the prepared tomatoes and fold the mixture together, combining well.
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20
Cover the bowl and set it aside.
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21
To cook the chicken using a gas grill, preheat the grill to high, covered.
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22
If using a charcoal grill, heat the coals and get the grill hot.
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23
If cooking indoors, turn on your exhaust fan and heat your stove-top grill pan(s) over high heat until very hot.
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24
Grill the chicken, uncovered, turning once, until cooked through but not dry, 4 to 6 minutes total.
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25
Remove the chicken breasts to a serving platter and let them rest for a few minutes, loosely covered with aluminum foil.
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26
Serve the chicken either hot or at room temperature, using a slotted spoon to top with the marinated tomatoes.
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27
Garnish each plate with a pretty basil sprig.
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28
Alternatively, the chicken and the bowl of dressed tomatoes can be passed separately at the table.
