Bruschetta Chicken

Rinse and pat dry chicken breast with kitchen paper towels. Cut chicken breast into four to five equal parts. Transfer to a large bowl and set aside.

Add 4 tablespoons of olive oil, 1/2 lemon juice, salt, ground black pepper and Italian seasoning in a small bowl, whisk to combine.

Pour it over the chicken, making sure to coat it on all sides. Marinate the chicken breast for 30 minutes in the refrigerator.

Meanwhile, prepare the tomato mixture in a small bowl. Add diced tomatoes, minced garlic, chopped basil, and the remaining lemon juice to the bowl. Add salt and ground black pepper and toss well.

Stovetop:
Heat a cast-iron skillet on high heat and add 1 tablespoon of olive oil. Place the marinated chicken breast on the skillet and cook for 8 to 10 minutes on each side until charred. (You may cook 2 to 3 minutes longer if the meat is large and thick.)

Grill:
Grill the chicken on medium heat, until it has grill marks & is nearly done.

Top It:
When the chicken is almost done, top it with mozzarella cheese and continue cooking for 2 to 3 minutes, until the cheese is melted.

Serve with a spoonful of the tomato mixture on the chicken, then top that with grated parmesan cheese. Serve immediately.