In a small saucepan, heat the vinegar and honey over medium heat. Bring to a boil and then reduce to a simmer, stirring regularly. When it starts to thicken and has reduced by half, remove from the heat and set aside.

Season each chicken breast with salt, pepper and garlic powder to taste. Cut each breast lengthwise, but not all the way. This should form a “pita” shape. This is where you will place the ozzarella, basil and tomato later.

Place the chicken into two large ziplock bags and pour some of hte balsamic reduction into each bag, reserve a small amount for garnish. Allow to marinate in the fridge for at least 30 minutes before grilling.

When ready to grill, spray your cooking grid with non-stick spray or brush with canola oil. Stuff each chicken with one slice of tomato, 2 basil leaves, and 2 slices of fresh mozzarella. Use a toothpick to seal the opening if desired, this will make flipping the chicken easier.

Grill the chicken over medium high heat for 5 to 7 minutes on each side or until the chicken is cooked through. This will be determined on how thick the chicken breasts are. When the chicken is white throughout, it is done.

Place each chicken breast onto the bottom portion of a hamburger bun and drizzle with a bit more of the reserved balsamic honey reduction. Top each with a bun and enjoy!