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This is from the food blog Toast. It’s quite good and super fast. Flexible, too. I adapted with what I had on hand and was very happy with the results. We had corn on the cob and steamed broccoli with it, done in half an hour.

2 boneless, skinless chicken breasts
¼ c chopped parsley
¼ c cilantro leaves
1 clove garlic (I used 1 shallot)
1 jalapeno pepper (optional; I used half a dried red chili)
¼ c olive oil
juice of 1 lemon (I used a lime)
2 small ripe tomatoes, chopped
salt and pepper
1 tsp grain mustard

Put the herbs, garlic, and pepper in a food processor (or use immersion blender). Zap them with a drizzle of olive oil and continue adding oil and lemon/lime juice until you have a thin sauce.

Make a few diagonal slits in the chicken breasts with a sharp knife. Slather half the herb sauce on them, pushing some into the slits. Salt and pepper, and place them on a hot grill.

In the meantime, chop the tomatoes and toss them with the rest of the reserved sauce and the mustard. When the chicken is grilled on both sides and done in the middle, serve them over a helping of the saucy tomatoes.

Although white wine might be indicated (especially on a hot night), a soft Bardolino served just fine.