4 boneless skinless chicken breasts

2 Tbsp olive oil

2 Tbsp balsamic vinegar

2 garlic cloves, minced

1 tsp Italian seasoning

1 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

Fresh mozzarella, sliced

Balsamic glaze, for drizzling

Optional: shredded parmesan, for garnish

2 cups chopped tomatoes (about 4–5 large tomatoes)

1 Tbsp extra virgin olive oil

1/2 Tbsp balsamic vinegar

2 garlic cloves, minced

1/3 cup fresh basil, chopped

1/4 tsp salt

Cracked black pepper, to taste

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In a bowl, combine chopped tomatoes, extra virgin olive oil, balsamic vinegar, minced garlic, fresh basil, salt, and pepper to make the bruschetta topping. Stir well and set aside.
In another bowl, mix olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, black pepper, and paprika. Coat chicken breasts in this marinade and let rest for 15–30 minutes.
Cook chicken using your preferred method: Grilled: Preheat grill to medium-high and cook for 5–7 minutes per side. Baked: Preheat oven to 400°F (200°C) and bake 20–25 minutes. Stove Top: Cook in a skillet over medium heat for 5–7 minutes per side.
In the last few minutes of cooking, place mozzarella slices on chicken to melt.
Top each chicken breast with the prepared bruschetta mixture.
Drizzle with balsamic glaze and garnish with shredded parmesan if desired. Serve immediately.

Marinating longer (up to overnight) deepens flavor.

Cherry tomatoes can be substituted for a sweeter topping.

For dairy-free, omit mozzarella or use a plant-based alternative.

Store bruschetta topping separately if making ahead.

Use a meat thermometer to ensure chicken reaches 165°F (74°C) internally.