Bruschetta Chicken

Bruschetta Chicken is a delicious weeknight fast chicken recipe piled with tomatoes, mozzarella and basil plus a drizzle of balsamic glaze.

2 boneless skinless chicken breasts butterflied and pounded to about ½ inch thin
1 teaspoons Italian seasoning
½ teaspoons garlic powder
2 tablespoons olive oil
kosher salt and black pepper to taste
½ cup balsamic vinegar
2 teaspoons pure maple syrup
1 cup cherry tomatoes quartered
½ small red onion finely diced
8 ounce fresh Mozzarella sliced in large chunks
¼ cup fresh basil leaves thinly sliced

Season the butterflied chicken breasts with Italian seasoning, garlic powder, salt and pepper on both sides.
Heat olive oil in a large skillet over medium heat. Add chicken and cook through, about 3-4 minutes a side.
While the chicken is cooking, combine the balsamic vinegar and maple syrup in a small saucepan. Simmer over medium heat until the mixture thickens and is reduced by half, stirring frequently, about 5 minutes.
In a medium bowl, combine tomato quarters, red onion, fresh Mozzarella, and basil. Season with salt and black pepper, to taste, and stir to combine.
When chicken is done, remove from heat. Top each chicken breast with the tomato and mozzarella mixture and cover for a few minutes to allow the tomatoes to be warmed through.
To serve, transfer to plates and drizzle glaze over the top.