This is the bomb, adapted from Cooking Light.
1. Place each chicken breast between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a small skillet or flat side of a meat mallet. Sprinkle chicken with EVOO and Black Dog Belly Rub. Place in a non-reactive bowl for 15 minutes.
2. Grill chicken over medium heat. Turn and grill until juices run clear. About 12 minutes each side.
3. Melt 1 Tbsp. EVOO in a large skillet over medium-high heat. Reduce heat to medium-low; add 3 Tbsp. water and half of tomatoes. Cook 2 minutes. Stir in marmalade and vinegar; cook, stirring occasionally, 4 minutes or until tomatoes burst and sauce begins to thicken. Stir in remaining tomatoes, and cook 2 minutes or until thoroughly heated. Stir in basil; add salt and pepper to taste. Spoon sauce over chicken.