4 Boneless, skinless chicken-roast halves (each 6 ounces), butterflied
6 Tablespoons extra-virgin olive oil
2 cloves of garlic, thinly sliced
12 Ounces cherry tomatoes, halved
1 Cup halved Peppadew peppers, plus 1 tablespoon brine. (We used cherry tomatoes)
Kosher salt and freshly ground pepper
6 ounces of mozzeralam, 6 slices
1/4 cup packed fresh basil leaves
1 cup packed fresh baby arugula
Grilled crusty bread
1. Pound chicken between pieces of plastic to a scant 1/4 inch thick. Heat grill to medium high. Combine 1/4 cup olive oil and garlic in a large cast iron skillet; place on grill. Cook until golden about 1 minute. Add tomatoes and Peppadews; season with salt and pepper. Cook until mixture thickens slightly and tomatoes burst, about 12 minutes. Remove skillet from grill; cover grill to reheat, 5 minutes.
2. Drizzle chicken with 1 tablespoon oil; season with salt and pepper. Grill until charred in spots, 1 to 2 minutes. Flip, top with cheese and cover grill. Cook until cheese melts and chicken is cooked through, 1 minute. Transfer to a plate; spoons tomato mixture over top. Top with basil, dress arugula with remaining 1 tablespoon of oil and Peppadew brine. Serve atop chicken, with bread.
I did not use the out door grill. I cooked inside using a grill pan. Peppers and tomatoes were cooked in cast iron skillet.