Optional: additional balsamic vinegar and basil leaves for garnish.
Instructions
In a large bowl, toss together the tomatoes, garlic, onions, basil, olive oil, balsamic vinegar, salt and pepper. Toss together until well combined. Set aside.
Season the chicken on both sides with salt and pepper.
Add 2 tablespoons of olive oil to a large skillet over medium-high heat. Once heated up, add the chicken breasts. Cook for 4 to 5 minutes, turning halfway through to cook both sides evenly.
Just when the chicken is about to be done to your liking, add one cheese slice on top of each piece of chicken. Cook for about 1 to 2 minutes, just until the cheese starts to melt.
Remove the cheese-topped chicken from the skillet and transfer to a plate. Top with the tomato bruschetta mixture. Garnish with drizzled balsamic vinegar and additional sliced basil, if desired.
Notes
Chicken: If your chicken is thicker and the pieces are not about the same thickness, you may want to pound the chicken flatter until they are all close to the same thickness. This will help them cook evenly around the same time. Storage: Allow the chicken to cool completely, then store in an airtight container in the refrigerator for up to three or four days.