Step 1) Place 1 chicken breast between two pieces of plastic wrap on a cutting board. Pound chicken with a flat meat mallet or rolling pin until the chicken is 1/2-inch thick. Cut the pounded breast in half and repeat with the other piece of chicken. You will end up with 4 pieces of chicken.
Step 2) Place the chicken, garlic, rosemary, sherry vinegar, oil, salt and pepper in a large resealable bag. Seal and place in the refrigerator for at least 30 minutes and up to 4 hours.
Step 3) Preheat grill pan or large skillet to medium hot. Remove the chicken from the marinade and drain; discard any remaining marinade. Cook the chicken for about 3 to 4 minutes on one side.
Mediterranean Topping Option: While the chicken cooks, grill the peppers and onions on the same grill pan or in a skillet sprayed with cooking spray for 2 to 3 minutes.
Step 1) Flip the chicken and top each piece with an equal amount of crushed tomatoes, grilled peppers and onions, capers, cheese and parsley. Cook for an additional 3 to 4 minutes until chicken is cooked through and cheese is starting to melt. Serve immediately.
Step 2) Hawaiian Topping Option: While the chicken cooks, grill the pineapple and onions on the same grill pan or in a skillet sprayed with cooking spray for 2 to 3 minutes.
Step 3) Flip the chicken and top each piece with an equal amount of crushed tomatoes, grilled pineapple and onions, black olives, cheese and parsley. Cook for an additional 3 to 4 minutes until chicken is cooked through and cheese is starting to melt. Serve immediately.
Mexican Topping Option: While the chicken cooks, grill the jalapeno peppers on the same grill pan or in a skillet sprayed with cooking spray for 2 to 3 minutes.
Step 1) Flip the chicken and top each piece with an equal amount of crushed tomatoes, grilled jalapeno peppers,scallions, cheese, cilantro and oregano. Cook for an additional 3 to 4 minutes until chicken is cooked through and cheese is starting to melt. Serve immediately.