Heat the grill to medium low

Prepare and grill the chicken: Cut each chicken breast in half. Place the halves, two at a time, between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the meat until thin. Repeat until all halves are pounded thin. Drizzle the tablespoon of olive oil over the chicken breasts. Rub the oil over the chicken to evenly coat. Sprinkle the chicken breasts with thyme, roasted garlic, salt and pepper. Place the chicken breasts on the grill. Cook for about 6-7 minutes per side. (chicken on the grill is best when cooked low and slow to ensure it does not dry out)

To make the peaches: Heat a medium skillet with butter and add your sliced peaches. I like to warm my peaches a bit since the dish is meant to be served hot. Cook the peaches just enough to give them their vibrant colour –about 5 mins and set aside

Plate the dish: Place the grilled chicken on a platter. Top the chicken breasts with an even layer of mozzarella slices. Spread the peach slices over the mozzarella. Drizzle the balsamic reduction over the chicken, mozzarella, and peaches. Sprinkle chopped fresh basil over the entire dish and fresh ground pepper.