In a large bowl whisk together marinade ingredients

Butterfly chicken or pound flat and place chicken in a shallow dish or zip top bag.

Pour the marinade over the chicken and allow to marinade for at least two hours or overnight.

When ready to cook-

Preheat the oven to 425.

Heat a little bit of olive oil in a large skillet over medium-high heat. Sear the chicken for a couple of minutes on both sides. You don't need to cook the chicken through just get a nice golden brown sear on the outside.

Place seared chicken in a baking pan or casserole dish.

Place in the oven and bake for 25-30 min or until the chicken has an internal temperature of 165 when tested with a meat thermometer.

While the chicken is baking place the diced red onion, chopped grape tomatoes and chopped basil in a medium bowl.

In a medium bowl whisk together balsamic vinegar, olive oil, garlic powder and salt. Pour over the tomato mixture.

Toss to coat everything evenly.

Remove the chicken from the oven and spread the bruschetta mixture and the mozzarella cheese across the top of the chicken.

Place back in the oven and bake for about 5 min or until the cheese is melted, serve immediately