simply, my first choices in this weather would be to marinate the chicken breasts (boneless or bone-in) in the following marinade, then broil them.

The salad/panzanella recipe that follows the marinade is one of my top favorites...the fresh basil in it is so good.

Some other thoughts follow the Panzanella recipe.

Dijon Mustard Marinade

2 cloves garlic
1/2 tsp. salt
2 T. Dijon mustard
1 T. soy sauce
2 T. lemon juice
1 T. chopped fresh rosemary or thyme (or 1 tsp. dried)
1/4 cup olive oil

Whisk together and pour over chicken to coat well. Marinate for several hours or overnight.

Panzanella (Serves 8-12)

Note: Realistically I think this should say it serves 4-6, at least at our house!

3 T. olive oil
1 small French bread or boule, cut into 1-inch cubes (about 6 cups)
1 tsp. kosher salt
2 large ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 T. capers, drained

For the vinaigrette:

1 tsp. finely minced garlic
1/2 tsp. Dijon mustard
3 T. champagne vinegar
1/3 cup good olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

1. Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Remove from pan and let cool. (Can be made ahead and stored airtight)

2. For the vinaigrette, whisk together the ingredients.

3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

You could also make a pasta dish by cutting the chicken into chunks, season well and brown in olive oil. Remove chicken from pan and add mushrooms; saute 5 minutes. Add chopped green onion and garlic; cook 2 minutes more. Mix in artichoke hearts, chopped tomato and some dried oregano; cook until heated through, about 5 minutes. Toss with cooked penne or other pasta. Mix in some crumbled feta cheese and fresh basil leaves.

I have a recipe for some chicken sandwiches served with roasted tomatoes and fresh basil. Let me know if you'd like to see that one.

simply, you're welcome... I'm glad you liked the chicken. I love that marinade. It's also wonderful on lamb and pork. Can you believe this HEAT? It's a drag to cook anything! I'm waiting for some June gloom to set in and cool us all off...pleeeeease!