4 (8 ounce) skinless, boneless chicken breasts
1/4 cup olive oil
2 tablespoons dry ranch or Italian salad dressing mix
1 1/2 pounds cherry tomatoes, halved
2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons thinly sliced fresh basil
2 cloves garlic, minced
2 teaspoons capers, undrained
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Parmesan cheese, for serving
lemon wedges, for serving
On a clean work surface, halve each chicken breast horizontally (parallel to work surface) to make 8 (4-ounce) cutlets. For marinade, combine olive oil and dressing mix in a gallon-size resealable plastic bag. Add chicken; seal bag and turn to coat completely. Chill at least 1 hour or up to 8 hours.
Meanwhile, for tomato salad, combine tomatoes, shallot, lemon juice, vinegar, basil, garlic, capers, salt, and pepper in a large bowl. Let stand at room temperature up to 1 hour before serving.
Preheat an outdoor grill to medium heat (350 to 375 degrees F (175 to 190 degrees C)). Remove chicken from marinade; discard marinade.
Oil grill grates. Arrange chicken on grill. Cook, covered, turning halfway through, until an instant-read thermometer inserted into thickest parts of chicken registers 165 degrees F (74 degrees C), 8 to 10 minutes. Serve chicken topped with tomato salad. Serve with Parmesan and lemon wedges.
