Ingredients:

• 4 boneless skinless chicken breasts - pounded to less than 1 inch thickness
• salt and pepper to taste
• 2 tablespoons tuscan herb extra virgin olive oil
• 2 tablespoons pomegranate balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 4 slices mozzarella cheese
• ½ cup basil pesto 
• ½ cup cherry tomatoes - halved
• 1 tablespoon fresh lemon juice
• ½ cup packed basil leaves - very thinly sliced
• cracked black pepper

Instructions:

!n a large bowl combine chicken, salt and pepper, olive oil, balsamic vinegar, garlic power, and Italian seasoning. Toss to combine.

Grill chicken over medium-high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook another minute or so until melted.

Toss tomatoes, lemon juice, and basil together. Top each chicken breast with about 3 tablespoons pesto, a scoop of tomatoes, and some freshly cracked black pepper. Serve immediately. Enjoy!