Place the 4 small skinless boneless chicken breast portions in a large resealable plastic bag. Add 2 tablespoons of the balsamic vinaigrette and seal the bag. Turn the bag several times to ensure the chicken is evenly coated. Refrigerate for 10 minutes while you preheat the grill to medium heat. Marinating helps infuse the chicken with flavor and keeps it juicy.

Remove the marinated chicken from the bag and discard the bag and any excess marinade. Place the chicken on the preheated grill and cook for 6 minutes on the first side. Grilling the chicken over medium heat helps it cook through evenly without drying out.

While the chicken is grilling, combine the remaining balsamic vinaigrette with the minced tomato and chopped fresh basil in a bowl. Mix well to create a fresh bruschetta topping. I like to make sure the tomato and basil are finely chopped so they sit nicely on the chicken later.

Turn the chicken breasts over and continue to grill for another 8 minutes, or until the internal temperature reaches 165ºF and the chicken is fully cooked. During the last 2 minutes of grilling, sprinkle each chicken breast with shredded mozzarella cheese, allowing it to melt over the top.

Transfer the cooked chicken to a serving plate. Spoon the bruschetta mixture from Step 3 over each chicken breast and drizzle with balsamic glaze as desired. For a restaurant-style finish, I love to add a bit of extra fresh basil on top. Serve immediately.