Balsamic Glaze:

1. Place balsamic vinegar in small saucepan and bring to a boil.
2. Reduce heat to simmer, uncovered.
3. Continue simmering for 20-30 minutes while you make the rest of the meal.
4. Remove from heat and allow to cool (it will continue to thicken as it cools).

Bruschetta:

1. Combine Roma tomatoes, yellow cherry tomatoes, garlic, basil, olive oil, and salt in large bowl.
2. Mix well and taste to determine if you want any additional garlic, basil or salt.

Chicken:

1. Combine salt and pepper in small bowl
2. Place chicken breasts on plate and sprinkle both sides with a generous amount of the salt and pepper mix.
3. Heat grill to medium heat (approximately 400 degrees).
4. Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side.
5. Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don’t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 on your meat thermometer.
6. Remove from grill and let rest at least 5 minutes (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees).
7. Chicken is safe to eat when it reaches an internal temp of 165 degrees (at thickest part of the breast).

Serving:

1. Plate chicken, drizzle with balsamic glaze, scoop some bruschetta on top and then add some fresh basil.
2. Serve immediately.