For the Chicken:

• 4 boneless skinless chicken breasts
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoons freshly squeezed lemon juice
• 2 tablespoons Italian Seasoning
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper

For the Tomato Topping:

• 2 cups halved cherry or grape tomatoes
• 1 large shallot, (halved and thinly sliced)
• ½ cup thinly sliced basil leaves
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Pinch of salt and pepper
• Pinch of crushed red pepper flakes (optional)

For Garnish:

• 1/3 cup Basil Pesto, (storebought or homemade)
• ½ cup shredded mozzarella cheese