Rinse and drain tomatoes. Coarsely chop in a food processor. Add to a medium bowl. Combine with basil, garlic, balsamic vinegar, olive oil, salt, and pepper. Set aside to allow flavors to combine.

Preheat grill to medium low.

Pat chicken dry and season with Italian seasoning, salt, and pepper. Drizzle with olive oil on both sides.

Place chicken on grill and cook, turning occasionally, until juices run clear, and temperature reads 165° F. Add two slices of fresh mozzarella on each chicken breast and close grill for 2-3 minutes to melt cheese.

Lay bread slices on a parchment lined cookie sheet. Brush both sides with olive oil and sprinkle with sea salt.

When chicken is nearly done, add bread to grill. Toast lightly for approximately 2-3 minutes on each side, or until there are grill marks. Remove bread and place back on cookie sheet. Immediately rub garlic cloves on each slice. This will give you a nice garlic taste to complement the chicken.

Arrange 4 slices of grilled bread on a platter. Top each with a grilled chicken breast. Spoon bruschetta over the top of each serving.

Serve the extra grilled bread and bruschetta on the side.