Start by preheating your grill or oven. You want a medium heat for the grill or 375°F if you’re using your oven. While that’s heating up, take your chicken breasts and place them in a large bowl.

Drizzle in about 3 tablespoons of olive oil, add 2 cloves of minced garlic, the Italian herb blend, salt, and pepper.

Mix it all together until the chicken is well-coated. Let it marinate for at least 20 minutes. If you can spare an hour or two, even better!

While the chicken is soaking up those flavors, let’s whip up that irresistible bruschetta topping. In another bowl, combine the grape tomatoes, remaining minced garlic, red wine vinegar, basil leaves, half of the balsamic reduction, a pinch of salt, and pepper.

Toss it all together and set aside. The flavors will mingle and dance while you prep the chicken.

When your grill or oven is ready, cook the chicken for about 6-7 minutes on each side for a perfect grill. If you’re oven-baking, place them on a baking sheet and cook for about 25-30 minutes.

Use a meat thermometer if you're unsure; you want an internal temperature of 165°F.

Once the chicken is almost cooked through, lay slices of mozzarella cheese on top of each breast. Cover for a couple of minutes to allow the cheese to melt beautifully.

Once your chicken is cooked and the cheese is melted, it’s time to assemble! Spoon a generous amount of the tomato mixture over each chicken breast.

Drizzle with balsamic reduction and sprinkle with grated Parmesan cheese. Finally, garnish with extra basil for that inviting green touch.