1-First, cut the boneless, skinless chicken breasts in half lengthwise and season them with salt and pepper.

2-Heat 1-2 tablespoons of olive oil in a skillet over medium-high heat and cook the chicken for about 3-4 minutes per side until it’s nicely browned.

3-While the chicken cooks, mix the bruschetta topping by combining 1 cup of finely cubed Roma tomatoes, 2 cloves of minced garlic, 1 small minced shallot, and 2 tablespoons of finely chopped fresh basil leaves with 1 tablespoon of olive oil and half of the salt and pepper.

4-Once the chicken is done, place a slice of mozzarella cheese (about 28 grams) on each piece and cover the skillet to melt the cheese.

5-Spoon the tomato mixture over the chicken and drizzle with balsamic glaze to taste for that final touch.

6-Preheat your oven if needed, but for this recipe, focus on skillet cooking.

7-Prepare the topping and set it aside.

8-Season and sear the chicken as described.

9-Add cheese and topping, then serve.