Season the chicken on each side with salt and pepper and it cook it as follows:

For the skillet: Add half of the olive oil into the skillet over medium-high heat. Once the oil runs quickly in the pan, but before it starts smoking, add the chicken and reduce the heat to medium. Sear on each side for 6-10 minutes until the chicken feels firm but not rock hard.

For the grill: Set the grill on high heat. Drizzle the chicken with the oil. Reduce the grill temperature to medium-low and place the chicken on the grill and cover the grill. Sear on the first side until the chicken is starting to cook on top and it is easy to lift the chicken off the grill. Flip over and cook for another 5-8 minutes until it is firm, but hard to the touch. Test this by pressing into the cooked chicken lightly with a finger.

Meanwhile as the chicken cooks, toss together the chopped tomatoes, garlic and basil. Add a drizzle of the remaining olive oil, salt and pepper to taste.

Serve the room temperature tomato sauce on top of the grilled/seared chicken.