Caprese Grilled Chicken Paillard

Place a sheet of foil on your grill, then preheat the grill to 400 degrees.
If your chicken breasts are thick, butterfly them (cut them in half) and add them to a Ziplock bag. Gently pound the chicken using the soft side of a mallet. You will want the chicken to be about ¼ inch thick.
Once the chicken is pounded thin, add the olive oil, thinly sliced or minced garlic, chopped parsley, salt and pepper to the Ziplock bag. Zip the bag closed and massage the chicken making sure it is evenly coated in the marinade. Let the chicken marinate for 20-25 minutes before grilling.
While the chicken is marinating, you’ll prepare the caprese topping. Combine the sliced tomatoes, mozzarella pearls, chopped basil, diced shallots, olive oil, salt and pepper in a mixing bowl. Toss until well combined.
Place the prepared chicken on the grill. Since it is coated in the olive oil mixture it will not stick to the foil. Grill for about 3 minutes on each side. It will cook pretty quickly. You'll want the internal temp to be 165 degrees Fahrenheit. Thicker chicken may need longer to cook.
Remove from the grill and arrange the chicken on a platter. Top with the caprese topping and a light drizzle of balsamic reduction. Serve immediately and enjoy!