First Make The Marinade. In a small bowl, combine 1/3 cup balsamic vinegar, 2 Tablespoons olive oil, 1 Tablespoon honey, 1/2 teaspoon Dijon mustard, the garlic, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk to combine well.

Marinate The Chicken. Add chicken to a ziptop bag or glass container and pour marinade over the chicken. Stir to evenly coat the chicken with marinade, then let the chicken marinate at least 30 minutes, up to 1 day. (If marinating longer than 30 minutes, I recommend storing in the refrigerator for best results.)

Cook The Chicken. Drain excess marinade from the chicken and cook the chicken. Air fry at 380 degrees F. for 12-15 minutes, or until chicken reaches 160 degrees F on an instant read thermometer. Or, grill over medium heat until chicken reaches 160 degrees F.

Top Chicken With Cheese. When the chicken has reached 160 degrees F, top each piece of chicken with a slice of mozzarella cheese and cook 2-3 minutes more until the chicken has reached 165 degrees F. Remove the chicken and set it aside to rest for 3-5 minutes before slicing or serving.

While The Chicken Cooks, Make The Tomato Salad. In a large bowl, combine halved tomatoes with fresh basil, 1 Tablespoon balsamic vinegar, 1/2 Tablespoon olive oil, and a generous pinch of salt and pepper. Gently stir until evenly combined and set aside.

Garnish The Chicken. When the chicken is done resting, top each piece of chicken with 1-2 Tablespoons of pesto and a scoop of the marinated tomato salad. Drizzle with balsamic glaze, if desired and enjoy!

Serve & Store. Enjoy right away or store leftovers separately in the fridge, if needed. (If you're not eating the chicken all at once, I keep the chicken (with cheese), the pesto, and tomato salad separate so I can warm up leftover chicken and THEN top it with pesto and tomato salad later. Chicken will keep 2-3 days in the fridge.