• Set the chicken breasts in a rimmed dish or baking pan. Drizzle with olive oil, vinegar, and seasonings, and turn to coat the chicken on all sides.
• Set it aside for 20-30 minutes to marinate, or cover and set in the refrigerator for up to 12 hours.
• Make the bruschetta: Dice the tomatoes, mince the garlic, onion, and basil.
• Optional Step: Lightly sauté the garlic in a small skillet in olive oil for about 3 minutes. This will take some of the harshness out of the raw garlic.
• Mix the tomatoes, garlic, onion, basil, oil, vinegar, salt and pepper together in a bowl. Set aside or cover and keep in the refrigerator until you're ready to use it.

Cook the Chicken

• Grill: Preheat a gas grill to medium heat, about 375°F (~190°C). Set the chicken breasts on the grill, cover, and cook for about 7 minutes without moving them. Gently turn the chicken once, close the grill, and cook for another 7-8 minutes.

  Stovetop: Heat a tablespoon of oil in a grill pan or large skillet over medium-high heat. Add the chicken breasts and cook 6-7 minutes without moving them. Flip the chicken breasts and cook for another 6-7 minutes, until cooked through.

  *Note: Cook time will vary depending on the size of the chicken breasts and heat source. Use a meat thermometer to check that the internal temperature of the chicken breasts has reached 165°F (~74°C).

  Remove the chicken breasts and set them on a plate to rest for 5 minutes.

Assemble and Serve

• Set the chicken on a plate. Spoon the bruschetta mixture on top of the chicken, then sprinkle with a little more balsamic vinegar or balsamic glaze, salt to taste, and extra basil.