Italian Herb Bruschetta Chicken

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• 2 each large boneless skinless chicken breasts (halved horizontally to make 4 fillets)
  Ingredient note

  Source: 2 large boneless skinless chicken breasts (halved horizontally to make 4 fillets)
• 3 teaspoons Italian seasoning
  Ingredient note

  Source: 3 teaspoons Italian seasoning
• 2 teaspoons garlic (minced)
  Ingredient note

  Source: 2 teaspoons garlic (minced)
• As Needed + As Needed salt
  Ingredient note

  Source: 1 pinch salt (to taste); authorized salt/pepper exception.; Source: 1 pinch salt; authorized salt/pepper exception.
• 1 tablespoon olive oil (for cooking)
  Ingredient note

  Source: 1 tablespoon olive oil (for cooking)
• 4 each Roma tomatoes (finely chopped)
  Ingredient note

  Source: 4 Roma tomatoes (finely chopped)
• 1/4 each red onion (finely chopped, or 3 cloves finely chopped garlic)
  Ingredient note

  Source: 1/4 red onion (finely chopped, or 3 cloves finely chopped garlic)
• 4 tablespoons fresh basil (shredded)
  Ingredient note

  Source: 4 tablespoons fresh basil (shredded)
• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• ½ cup parmesan cheese (freshly shaved)
  Ingredient note

  Source: ½ cup parmesan cheese (freshly shaved)
• 1/2 cup balsamic vinegar
  Ingredient note

  Source: 1/2 cup balsamic vinegar
• 2 teaspoons brown sugar (optional)
  Ingredient note

  Source: 2 teaspoons brown sugar (optional)

1. Season chicken with Italian seasoning, garlic and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
2. Combine the tomatoes, red onion, basil, olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture and parmesan cheese.
3. Serve immediately with balsamic glaze (optional).
4. (If making from scratch, prepare while chicken is cooking.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).