By Mayo Clinic staff Serves 4 Ingredients 4 yellow tomatoes, halved crosswise and seeded 1 1/2 tablespoons extra-virgin olive oil 2 garlic cloves, minced 1 tablespoon balsamic vinegar 3 tablespoons chopped fresh basil 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 skinless, boneless chicken breast halves, each about 5 ounces 2 tablespoons chopped fresh flat-leaf (Italian) parsley 1 tablespoon chopped fresh thyme Directions Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source. Arrange the tomatoes skin side down on the grill rack or skin side up on a broiler pan lined with aluminum foil. Grill or broil until the skins begin to blacken, about 5 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skins loosen, about 10 minutes. In a small frying pan, heat the olive oil over medium...