1-First, finely grate 2 garlic cloves into a large bowl and mix in 3 tablespoons olive oil, 3 tablespoons red wine vinegar, 2 tablespoons Italian seasoning, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper. Pound the chicken breasts to an even 1/2-inch thickness and add them to the marinade in a resealable bag. Let it marinate for 30 minutes at room temperature or up to 2 hours in the fridge.

2-Next, prepare the bruschetta topping by grating the remaining 2 garlic cloves into a medium bowl. Add 2 teaspoons balsamic glaze, 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper, then whisk. Quarter the cherry tomatoes and chop the basil, tossing everything together. If marinating longer, refrigerate this mixture.

3-Heat a skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until it reaches 165ºF internally. Top with mozzarella slices, cover, and cook for 1 to 2 minutes until the cheese melts. Finally, spoon on the bruschetta mixture and drizzle with the remaining balsamic glaze, garnishing with extra basil if you like.