Roasted Chicken Bruschetta

• 4 boneless, skinless chicken breasts
• 2 tbsp extra virgin olive oil
• 2 tbsp Italian seasoning
• 1 tbsp kosher salt, plus more for finishing
• 2 heirloom tomatoes, halved and sliced
• ¼ c parmesan cheese, shredded
• Fresh basil, thinly sliced

Preheat oven to 400˚F and line a sheet pan with parchment paper.

To prepare the chicken, make 3-4 angled slices into each breast, ½-inch apart and being careful not to slice through. Liberally coat each breast with olive oil, Italian seasoning and salt. Nestle 1 tomato slice in each cut. Use smaller tomato slices for the first and last cuts while using larger halves for the center cuts.

Roast in the oven for 40-50 minutes until golden brown, or until internal temperature reaches 165˚F. Sprinkle each breast evenly with parmesan cheese and place under the broiler for 1-2 minutes to melt and crisp the cheese. Remove from oven and transfer to serving platter. Finish with fresh basil and a sprinkling of salt.