We like to marinate our chicken in buttermilk, dijon, sriracha and garlic powder. I add this to a zipper bag in the morning, or night before, and add chicken breasts....but please use whatever marinade you like.

Prep ingredients for sauce. Dice shallot, and shred garlic. Chop the roasted tomatoes, saving liquid. Pre-heat oven to 350°. Now it is time to grill the chicken, and start on the sauce!

Preheat gas grill before cooking to medium-high heat or 350-400° F, or prepare charcoal grill. Lightly grease grill surface and add chicken. Close lid and cook 8 minutes, or until bottoms are browned with sear marks. Rotate chicken, close lid, reduce heat to medium and cook 7-10 minutes more, or until internal temperature reaches 165° F.

Preheat oven to 350. Heat oil in cast iron skillet.  Add shallots, cook a couple minutes until softened, add garlic and stir for 30 seconds. Add chopped roasted tomatoes along with liquid. Toss in cherry tomatoes, stir, add fresh cracked pepper, chili flakes and Italian seasoning and place in oven till tomatoes break down. 

Bring chicken in to rest, covered 5 minutes. Place chicken on tomatoes and layer cheese on top, return to oven, and turn on broil. Watch for cheese to melt and brown. 

Serve over steamed or roasted asparagus with a drizzle of balsamic.