Ingredients:

  • 4 (6 oz / 170g) chicken breasts, pounded to even thickness
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 3 cups (450g) Roma tomatoes, finely diced
  • ¼ cup (15g) fresh basil, julienned
  • 2 cloves (6g) garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp salt
  • ½ cup (120ml) balsamic vinegar
  • 1 tbsp (12g) honey
  • 4 slices (112g) fresh mozzarella cheese

Instructions:

  1. Combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, until the liquid reduces by half and coats the back of a spoon. Remove from heat immediately to prevent burning.
  2. Pat the chicken breasts dry and season both sides with olive oil, salt, pepper, and garlic powder. Heat your grill or skillet to medium-high. Sear the chicken for 5–7 minutes per side until the exterior is mahogany-colored and the internal temperature reaches 165°F (74°C).
  3. During the final 2 minutes of cooking, place a slice of mozzarella on each chicken breast. Close the grill lid or cover the skillet to allow the cheese to become velvety and melted.
  4. While the chicken rests, toss the diced tomatoes, basil, minced garlic, olive oil, and salt in a bowl. Spoon a generous heap of the cold bruschetta topping over the melted mozzarella. Drizzle the balsamic glaze in a zig-zag motion across the top.