4 boneless, skinless chicken breasts – sliced in half horizontally
½ c. kalamata olives – roughly chopped
½ pint heirloom cherry tomatoes - halved
3 oz. crumbled goat cheese
¼ basil – chiffonade
Preheat grill to medium high. Coat chicken paillards with olive oil and sprinkle with salt & pepper. Grill over medium high heat 1-2 minutes per side. Remove and cover with foil. Let rest 10 minutes.
Toss together tomatoes, olives, and basil with a little olive oil. Gently stir in goat cheese crumbles.
Top chicken with tomato mixture and drizzle with pan juices.