Grilled Chicken and Cherry Tomatoes with Garlic Bread

Ingredients

• 6 tablespoon sunsalted butter , cut into 12 piece s, divided
• 1 tablespoon minced garlic
• 2 tablespoon schopped fresh parsley , divided
• \1 3/4 teaspoon stable salt , divided
• 1/4 teaspoon granulated garlic
• Pinch red pepper flakes
• 1/2 large loaf soft Italian bread , halved horizontally
• \1 1/2 pound scherry tomatoes
• 4 (6- to 8-ounce) boneless, skinless chicken breasts , trimmed
• 1 (8-ounce) ball burrata cheese , room temperature, quart ered

Instructions

1. Microwave 2 tablespoons butter and 1 tablespoon minced garlic in bowl until bubbling, 1 to 2 minutes. Whisk in 2 tablespoons butter, 1 tablespoon parsley, ¼ teaspoon salt, ¼ teaspoon granulated garlic, and a pinch of pepper flakes. Brush the two halves of ½ large loaf soft Italian bread with butter mixture. Reassemble loaf and wrap in foil.
2. Lay 1 large piece of foil on counter and top with large piece of parchment. Combine 1½ pounds cherry tomatoes, remaining 2 tablespoons butter, and ½ teaspoon salt on parchment. Gather edges of foil and parchment over tomatoes and crimp to seal, leaving small opening. Sprinkle chicken with remaining 1 teaspoon salt.
3. Grill 4 (6 to 8 ounce) trimmed, boneless, skinless chicken breasts; bread; and tomatoes over hot fire. Cook chicken and bread until chicken is charred and cooked through and bread is toasted, 8 to 12 minutes, flipping as needed for even browning (peel foil to check bread color). Cook tomatoes until they burst, 15 to 20 minutes.
4. Slice chicken and bread. Divide chicken, tomatoes, and 1 (8 ounce) quartered, room temperature ball burrata cheese among individual plates. Sprinkle with remaining 1 tablespoon parsley. Serve with bread.