So technically this isn't a bruschetta. Bruschetta is really bread rubbed with garlic and olive oil. The tomato topping is really a "tomato salad" often served with bruschetta. But the name for this seems to work and most everyone thinks of the tomato salad when they think of bruschetta.
No matter what you call it, this is a delightfully refreshing dish for the summer, especially when your tomatoes come in to season. It's also an easy dish to put together. I've prepared the chicken both on the grill and indoors in a skillet. While grilling it does add to the flavor, sometimes I just don't have the time to spend the effort getting the grill going. Sauteing it works well too.
For the tomato salad
1 tomato, diced
1 clove garlic, minced
1 tablespoon fresh basil, shredded
1 1/2 teaspoons olive oil
1 1/2 teaspoons balsamic vinegar
Combine all ingredients together. Refrigerate for 1 hour (or more).
For the chicken
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Sprinkle each chicken breast with olive oil and balsamic vinegar. Grill over hot coals until juices are no longer pink - about 7 minutes on each side. Or saute in medium skillet over medium heat - about 10 minutes each side.
Place chicken on plate and top with tomato salad. Serve immediately.