Tomato Bruschetta

• In a medium bowl toss together the tomatoes, garlic, lemon juice, olive oil, salt and pepper. Set aside.

The Balsamic Glaze

• Combine the balsamic vinegar and brown sugar in a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for 5-7 minutes or until the glaze thickened. Keep aside.

Chicken

• Heat oil in a grill pan or griddle. Alternatively heat your oven to 400°F|200°C.
• Season the chicken with Italian seasoning, garlic, salt and pepper on both sides.
• Grilled chicken: Place the chicken on the grill and cook for 10 minutes ( 5 minutes per side) or until cooked through and the internal temperature is 165°F. When the chicken is almost done, top each fillet with a slice of mozzarella and allow to melt slightly. 
• Cooking in the oven: Place the seasoned chicken into a baking dish and bake for 15-20 minutes or until cooked through. Use a meat thermometer to check for doneness. In the last 2 minutes of cooking, top each fillet with a slice of mozzarella.
• Remove from the heat and top with 1-2 tablespoons pesto and a generous scoop of tomato bruschetta. 
• Garnish with basil leaves. Drizzle with the balsamic glaze. 
• Serve immediately.
• Enjoy!