• Trim the chicken breasts and place in an airtight container or plastic bag along with Italian dressing and Kosher salt. Marinate the chicken for 1-24 hours.

To cook chicken on the grill:

• Heat the grill to medium-high heat (approximately 375°F).
• Remove the chicken chicken and shake off any excess marinade. Discard the leftover marinade.
• Oil the grates and place the chicken over indirect heat. Cook for about 8-10 minutes on each side. This will be determined by the thickness of your chicken and can vary greatly.
• Cook until the chicken registers at 165°F . Turn off the heat, but leave the chicken on the grill.
• Place 2-3 slices of roasted tomato and mozzarella cheese on each breast. Shut the lid and allow to heat until cheese just starts to melt, about 3-4 minutes.
• Remove from the grill and plate, topping with the fresh basil and drizzle with balsamic reduction sauce. Parmesan cheese, Maldon sea salt and freshly ground pepper are optional.

To cook chicken in the oven:

• Preheat the oven to 400°F. Coat a baking dish or rimmed baking sheet with cooking spray.
• Remove the chicken and shake off any excess marinade. Discard the leftover marinade. Place the chicken on the prepared dish, being careful to not crowd the pan.
• Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F. Turn off the oven.
• Top with 2-3 slices of the roasted tomato and mozzarella cheese on each breast. Place the chicken back into the oven until the cheese just starts to melt, about 3-4 minutes.
• Remove and top with the fresh basil and drizzle with balsamic reduction sauce. Parmesan cheese, Maldon sea salt and freshly ground pepper are optional.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings section!