• Cut mozzarella into 1⁄2-inch slices. • Pat chicken* dry; 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. • Drizzle oil in a hot large pan. 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.

• In a medium bowl, toss arugula with a drizzle of olive oil (large drizzle for 4). • 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 sandwiches.

• Drizzle remaining arugula with as much balsamic glaze as you like; sprinkle with Parmesan. Serve salad alongside sandwiches. Chicken is fully cooked when internal temperature reaches 165°.