Deborah s Grilled Chicken

6 skinless, boneless chicken breast halves

1 tablespoon olive oil, divided

¼ teaspoon garlic salt

3 roma (plum) tomatoes, chopped

½ cup chopped fresh basil

¼ cup chopped green onions

2 cloves garlic, minced

½ teaspoon salt

⅛ teaspoon ground black pepper

1 tablespoon lemon juice

¼ cup grated Parmesan cheese

6 8x8-inch squares of heavy duty aluminum foil

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Place the chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Brush each chicken breast with olive oil, and sprinkle with a pinch of garlic salt.

Grill the chicken breasts on the preheated grill until the meat is no longer pink inside and the chicken has good grill marks, 5 to 8 minutes per side. Move chicken to a cooler part of the grill to keep warm.

While the chicken is cooking, mix together the tomatoes, basil, green onions, garlic, salt, black pepper, and lemon juice in a bowl.

Place an 8-inch square piece of aluminum foil onto the grill, and move a cooked chicken breast onto the foil. Top the chicken breast with about 1/4 cup of the tomato mixture, and sprinkle the topping with about 2 teaspoons of Parmesan cheese. Repeat for the other pieces of chicken.

Close the lid on the grill, and grill the chicken breasts until the topping is hot, 2 to 3 more minutes.