You can use any kind of tomatoes for the bruschetta. I just love the way grape tomatoes and cherry tomatoes look when they’re sliced in half and they have very little seeds inside so that they don’t give off too much moisture. If you’re using another kind of tomato (beefsteak, heirloom, etc.) you’ll likely need to remove the seeds and guts from the inside of the tomato and then chop or dice it up. If you leave the seeds and guts inside, you’ll end up with a very wet bruschetta with a diluted flavor. Removing the seeds and guts allows the olive oil and balsamic marinade to really shine.

Depending on the size of your chicken breasts, you may want to cut it in half lengthwise, so that it cooks quicker. Or if you’re using large breasts, you may need to pop them in a 400-degree oven to finish cooking until their internal temperature reaches 165 degrees. Chicken tenders also work great in this dish as well. Since they’re smaller, they’ll cook faster right in the pan.