Directions

1. Make the pesto. In a food processor, pulse basil, garlic, cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing, until smooth consistency.
2. In a plastic bag, marinate chicken, pesto, and 2 tablespoons lemon juice for at least 1 hour.
3. Using a utility knife, like the Cutco Trimmer, cut each tomato in half. Gently remove the seeds with your fingers, and coarsely chop and place in a bowl.
4. In a separate small bowl, use a whisk to combine the oil, vinegar, garlic, mustard, basil, the remaining 1 tablespoon of lemon juice, 1 teaspoon salt and a generous amount of pepper. Pour this over the tomatoes and combine well.
5. Remove the chicken from the pesto, shaking to remove excess marinade, and sprinkle lightly with salt. Grill – turning once until golden on both sides and cooked through.
6. Top with marinated tomatoes and serve.