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Grilled Tomato Basil Chicken

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  • 2 boneless, skinless chicken breasts
  • 2 large tomatoes
  • 1/4 cup fresh chopped basil
  • 1 tablespoon olive oil
  • 1 clove garlic, chopped
  • 2 tablespoons parmesan cheese


  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar, or any vinegar you have on hand
  • 1 tablespoon dried basil
  • 1 teaspoon dried mustard
  • 2 cloves garlic, minced
  • 2 tablespoons parmesan cheese


  • 2-24 hours before cooking, tenderize meat (with a meat tenderizer or frying pan), season generously with salt and pepper, and place in a ziplock bag. Add marinade ingredients and make sure all chicken is covered. Store in the refrigerator, flipping occasionally, until 30 minutes before grilling.
  • Preheat oven to 375.
  • Preheat grill, grill pan, or skillet on medium heat (I used a cast iron grill pan) and add 1 tablespoon olive oil. Grill chicken 2-3 minutes on each side, until just cooked. Place in a baking dish and bake at 350 for 20 minutes, or until chicken is cooked through.
  • While chicken is baking, chop one tomato and slice the other into thick rounds. Lay slices of tomato on a platter. When chicken is done, slice and lay on top of tomato. Cover with basil, chopped tomato, garlic and parmesan.

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