Chicken:

2 large chicken breasts (pounded to even thickness)

1 tbsp olive oil

1 tsp garlic powder

1 tsp Italian seasoning

1 tsp salt

¼ tsp black pepper

½ lemon

4 slices Galbani thin-sliced fresh mozzarella

¼ cup basil pesto

2 tbsp balsamic glaze

Bruschetta Topping:

1 cup diced tomato

2 tbsp basil leaves, thinly sliced

1 garlic clove, grated

1 tbsp extra virgin olive oil

½ tsp red pepper flakes

½ tsp salt

¼ tsp pepper

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Mix bruschetta ingredients in a bowl. Set aside.
Rub chicken with olive oil, seasoning, garlic powder, salt, and pepper.
Sear chicken in a skillet over medium heat for 5–7 minutes per side. Squeeze lemon juice over halfway through.
Top with mozzarella, reduce heat, and cover until cheese melts.
Remove from heat, spread pesto over chicken, top with bruschetta, and drizzle with balsamic glaze.
Serve hot.