Combine diced tomatoes with kosher salt and minced garlic in a mixing bowl. Stir well and set aside while you prepare the chicken to allow the flavors to meld.

Place each chicken breast between two sheets of parchment paper and pound to an even thickness of just under 1 inch using a rolling pin.

Mix Italian seasoning, salt, garlic powder, onion powder, and pepper together in a small bowl.

Brush chicken with olive oil on both sides, then sprinkle the seasoning blend evenly over each breast.

To Grill: Heat grill or grill pan over high heat. Cook chicken 5 to 6 minutes per side until internal temperature reaches 165 degrees F. Rest 5 minutes before topping.

To Bake: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Roast chicken 10 to 12 minutes until internal temperature reads 165 degrees F. Rest 5 minutes.

Finish the bruschetta topping by stirring in olive oil, balsamic vinegar, fresh basil, and ground pepper to taste. Adjust seasoning as needed.

Generously top each chicken breast with the bruschetta topping. Drizzle with balsamic glaze if desired and serve immediately.