Bruschetta Chicken

From the garden

• 4 medium ripe tomatoes, cored and diced
• ½ cup fresh basil leaves, thinly sliced
• 2 cloves garlic, minced

From the pantry

• 4 boneless, skinless chicken breasts
• 1 tsp Italian seasoning
• 4 tbsp olive oil — divided between the topping and the pan
• 2 tbsp balsamic vinegar
• ¼ cup shaved parmesan (optional)
• salt — to taste
• black pepper

1. Stir the diced tomatoes with the basil, garlic, 2 tablespoons of the olive oil, a big pinch of salt, and a few grinds of pepper. Set the topping aside to marinate while you cook — 15 minutes is enough for the juices to turn glossy and flavorful.
2. Pound the chicken breasts to an even three-quarter-inch thickness so they cook through before the outside dries out. Season both sides with salt, pepper, and the Italian seasoning.
3. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high until shimmering. Sear the chicken 5–6 minutes per side, undisturbed, until deeply golden and cooked to 165°F at the thickest point. Rest 5 minutes on a cutting board.
4. While the chicken rests, simmer the balsamic vinegar in the empty skillet for about 1 minute, scraping up the browned bits, until it turns lightly syrupy and coats a spoon.
5. Slice the chicken, spoon the tomato topping generously over the top with its juices, drizzle with the balsamic reduction, and finish with shaved parmesan if you like.