Bruschetta Chicken

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2 (12 oz each) or 4 (6 oz each) chicken breasts
1 tsp dried oregano
3/4 tsp dried thyme
1 Tbsp olive oil
1/2 cup (1 oz) finely shredded parmesan cheese
5 oz. fresh mozzarella, sliced fairly thin (can freeze 20 minutes beforehand for easier slicing)
3 Tbsp balsamic glaze, homemade or store-bought

In a mixing bowl toss together tomatoes, 2 Tbsp extra virgin olive oil, the basil, garlic and season with salt and pepper to taste. Let rest 20 to 30 minutes at room temperature for flavors to meld.

Brush tops of bread with the 2 tsp extra virgin olive oil. Can season slices with pepper if desired. Toast in a preheated 400 degree oven about 4 minutes per side on a baking sheet, or toast in a countertop toaster oven until golden brown.

If using 2 (12 oz) chicken breasts then butterfly and cut into 2 portions through the thickness, then pound with a meat mallet to even out pieces. If using 4 (6 oz) pieces then pound each to an even 1/2-inch thickness.
Dab chicken pieces dry with paper towels then season both sides with salt and pepper and the oregano and thyme.
Heat 1 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add chicken pieces to skillet in a single layer.
Cook until golden brown on bottom, about 4 - 5 minutes. Turn then top chicken evenly with shredded parmesan and sliced mozzarella. Let chicken cook through, about 4 minutes longer (they should be 165 degrees in center).
Off heat add tomato mixture and their juices (the juices will help scrape up those browned bits from the bottom of the pan as you plate it, don’t forget to stir them in).
Individually plate each chicken breast (and the tomato topping) slightly overlapping a slice of the bread on serving plates. Drizzle with balsamic glaze immediately before serving.

Bruschetta Chicken#