Cut mozzarella into ½-inch slices.

Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ½ inch thick. Season 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, 5-7 minutes per side.

In the last minute of cooking, carefully spoon half the pesto over chicken; top with 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.