grilled caprese chicken

Hall of Fame.  No question about it.  So simply yet so satisfying.  I think it was the fresh garden tomatoes and fresh basil.  And cheese.  Cheese makes everything wonderful.

grilled caprese chicken (slightly adapted from Mel's Kitchen Cafe)
4 tablespoons chopped fresh basil
2 tablespoons red wine vinegar
2 garlic cloves, minced
salt and pepper
2 tablespoons olive oil
6 ounces fresh mozzarella, cut into 1/4-inch slices (I used shredded mozzarella)
4-6 small chicken breasts
4 medium tomatoes, cored and cut into 1/2-inch slices
for serving:  baguette

In a small bowl, combine the basil, vinegar, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.  Stir in the oil until it is thoroughly incorporated.  Transfer 2 tablespoons of the vinaigrette to a bowl and toss in shredded mozzarella, coating the cheese.  Set aside.  Reserve the remaining vinaigrette for the cooked chicken.
Pat the chicken pieces dry with a paper towel and season both sides with salt and pepper.  Grill the chicken and tomatoes until the chicken is browned and cooked through and the tomatoes are lightly charred.  Transfer the cooked chicken to a platter.  Top with the tomato slices and cheese.  Tent the chicken with foil.  Let the chicken reset for 10 minutes.
Serve with a baguette.  The leftover vinaigrette is great on top of the chicken or to dip the bread in.