2 (10 - 11 oz each) boneless skinless chicken breasts, butterflied and halved
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Italian seasoning
Salt and freshly ground black pepper
2 Tbsp olive oil
6 oz fresh mozzarella, cut into 8 slices
4 avocado slices (from a firm but ripe large avocado)
2 medium vine ripened tomatoes, sliced
3 Tbsp balsamic glaze (I used Bertolli)
1/3 cup chopped basil ribbons