1. Start to prepare the chicken. Lay one chicken breast on a work surface, slice it in half horizontally almost the entire way, stopping about 1/2 inch to the outside edge of the breast. Keep that edge intact and open the breast like a book. Cover with plastic wrap. With the smooth side of a mallet, gently pound out chicken so it is uniformly 1/4 inch thick. Repeat with other breast. Cut each pounded breast into 2 roughly even pieces.
2. Combine oil, lemon zest and juice, garlic, rosemary, sage, salt, and pepper in a gallon-size resealable bag. Add chicken breasts, seal bag, and shake to coat. Marinate, refrigerated, for 30 minutes to 1 hour.
3. While chicken marinates, prepare the pilaf. In a heatproof bowl, mix bulgur with boiling water. Cover, let stand until tender but slightly chewy, about 30 minutes, then drain. Add tomatoes, zucchini, parsley, olives, shallot, vinegar, and oil. Toss and set aside.
4. Remove chicken from fridge. Preheat grill to high heat. Remove chicken from bag and discard marinade.
5. Lay breasts on hot grates. Cook until they acquire grill marks (about 2 minutes). Use tongs to rotate the breasts 90 degrees (to get a crosshatch of grill marks) and cook for 2 more minutes. Turn breasts. Cook in the same manner but for only 1 minute in one direction and 1 final minute in the other. Place breasts on 4 plates with bulgur pilaf on the side. Serve warm, at room temperature, or chilled.
Source: Hannaford fresh Magazine, July - August 2015