Make the marinade by mixing together the balsamic vinegar, olive oil, minced garlic, chopped shallot and salt. Place the chicken into a ziplock bag, pour over the marinade then toss to coat. Seal and chill for at least four hours.

Remove the chicken from the marinade. Heat the grill. I use an EVO grill to cook these but a barbeque also works great.

Cook the chicken until golden brown on both sides and cooked through which usually takes around 6 minutes on each side. The internal temperature must reach 165ºF / 74ºC.

For the last few minutes of cooking lay the tomato slices onto the grill to char.

Turn off the grill and top the chicken breasts with the mozzarella and cover for a minute of two until the cheese is melted.

Serve the chicken and mozzarella topped with the tomato slices, drizzled with balsamic glaze and garnished with the basil leaves.

Sprinkle with a little sea salt and pepper and additional olive oil if desired.