Red Tomato and Grilled Chicken Salad.
Lemon Oregano Marinated Chicken
 4 boneless skinless chicken breasts
 2 cloves minced garlic
 3 tbsp fresh chopped oregano
 1/2 tsp kosher salt
 1/2 tsp cracked black pepper
 juice of one lemon
 zest of one lemon, finely minced
Marinate all together in a large ziploc bag for only 20-30 minutes. Grill until fully cooked, set aside to rest for 5 minutes
Fried Red Tomatoes
 4 medium sized vine ripened tomatoes
 sea salt
 pepper
 panko bread crumbs
 flour
 egg wash (2 eggs whisked together well with 2 tbsp water)
 1/4 cup olive oil
 2 tbsp butter
Heat the olive oil and butter in a skillet over medium low to medium heat.
Cut both ends off each tomato and cut each one into two thick slices. Season both sides of the tomato slices with sea salt and pepper before dredging them in flour. Dip the dredged tomatoes into the eggwash and then into the panko crumbs before dropping them into the oil and butter and frying for about 4 minutes per side until crispy golden brown. Top each fried tomato with
 fresh basil leaves
 slice of fresh mozzarella
Place under the broiler for only a couple of minutes to melt the mozza. Slice your chicken breat and place it on a bed of
 baby spinach
Top the chicken with the tomatoes and drizzle with balsamic honey reduction.
Balsamic Honey Reduction
In your smallest saucepan add
 1/4 cup balsamic vinegar
 2 tbsp honey
Simmer over medium heat until the volume is reduced by almost half. Set aside to cool and thicken slightly.