• Cut mozzarella into 1⁄2-inch slices. • Pat chicken dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: While chicken cooks, move on to the next step! • In the last minute of cooking, carefully spoon half the pesto over chicken; top with a layer of sliced mozzarella. Cover pan until cheese melts.

• Wash and dry produce. • Thinly slice tomato into rounds. • Halve and toast ciabattas.

• Add arugula and a drizzle of olive oil (large drizzle for 4 servings) to a medium bowl; toss to combine. • Spread cut sides of ciabatta halves with remaining pesto. • Place cheesy pesto chicken on bottom ciabatta halves. Top with tomato and as much arugula as you like. Close to form sandwiches.

• Divide sandwiches and remaining arugula between plates. Drizzle arugula with as much balsamic glaze as you like; sprinkle with Parmesan. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***