In a medium bowl, combine the tomatoes, garlic, basil, salt, pepper and olive oil. Stir to combine.
Slice the chicken breasts in half lengthwise to have 4 chicken breast halves.
Heat a non-stick skillet over medium heat. Add olive oil to the skillet.
Season the chicken on both sides with salt, pepper, garlic powder, onion powder, dried oregano or Italian seasoning. Place the chicken breasts in the skillet and cook for about 6 minutes on each side until it's perfectly seared. Cover the skillet to help the chicken cook faster on the inside.
Once the chicken is cooked, top with a slice of provolone cheese. Then add the bruschetta topping and a drizzle of balsamic glaze.