Baked Chicken Bruschetta

For the chicken marinade:

• 4 tbsp. balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp. Worcestershire sauce
• 2 tbsp. honey
• 1 tbsp. Dijon mustard 
• 4 tbsp. lemon juice 
• 1 tsp. lemon zest 
• 1 ½ tbsp. garlic, minced
• pinch of red chili flakes 
• ¼ tsp. salt 
• ¼ tsp. black pepper
• 1.5 lb. (680g) chicken breasts
  

For the bruschetta:

• 4 large tomatoes, diced
• ¼ tsp. salt 
• ½ small red onion, diced
• 2 garlic cloves, minced
• 1 tbsp. olive oil 
• 1 tbsp. balsamic vinegar 
• 10 basil leaves, chopped 
• 4 oz. (115g) Mozzarella sliced 
• 4 tsp. balsamic glaze, for serving