4 boneless skinless chicken breasts, pounded slightly thin
1/4 cup plus 1 teaspoon balsamic vinegar, divided
3 tablespoons olive oil, divided
2 teaspoons Italian seasoning
Salt and pepper
1 1/2 to 2 cups seeded and diced tomatoes
4 basil leaves, chopped
2 cloves garlic, minced
4 to 8 slices mozzarella cheese
1 small loaf frozen garlic bread, baked according to package directions
A few tablespoons grated or shredded parmesan cheese
Whisk together Italian seasoning, 1/4 cup balsamic and 2 tablespoons olive oil. Pour mixture over chicken. Cover and refrigerate for up to 8 hours. Remove chicken from marinade and season it with a little salt and pepper. Grill chicken for 4-5 minutes on one side. Flip it over and grill chicken another 4-5 minutes or until cooked through. You can also cook chicken in a large skillet with a little bit of olive oil. In a bowl, combine the tomatoes, basil, garlic, 1 teaspoon of balsamic and 1 tablespoon olive oil. Toss gently to combine and season with a little salt and pepper.
Split garlic bread and cut it into 4 large pieces. Place 1 to 2 slices of cheese on top of each piece of bread and grill over indirect heat, bake or broil bread for a minute to melt cheese. Top each piece of bread with a chicken breast and some of the tomato mixture.
Makes 4 large open face sandwiches.