For the Chicken Marinade:

1/4 cup balsamic vinegar

2 tablespoons olive oil

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon Dijon mustard

1/4 cup lemon juice

1 teaspoon lemon zest

1.5 tablespoons minced garlic

1/8 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon black pepper

24 oz. boneless chicken breasts (about 4 breasts)

For the Bruschetta Topping:

4 large Roma tomatoes, finely diced

1/4 teaspoon salt

1/2 small red onion, finely minced

2 garlic cloves, finely grated

1/8 teaspoon ground pepper

1 tablespoon olive oil

1 tablespoon balsamic vinegar

8–10 fresh basil leaves, julienned

For the Bruschetta Chicken:

4 oz. mozzarella cheese, thinly sliced (fresh mozzarella in log form works well)

Balsamic reduction, for topping