Set the oven at 400°F and put a skillet on at medium high. Eyeball enough olive oil to lightly coat the bottom of the pan. Salt and pepper the chicken tenders. and put them into the skillet. Cook them until the liquid runs clear or they are firm to a poke or they read 170°F on an instant read meat thermometer (about 3-4 minutes each side) and then put them in a dish to rest. When they have cooled off a little cut them in halve horizontally giving you a flat surface to pile the bruschetta on.
Speaking of the bruschetta while the chicken is cooking lets put it together. Core and seed the Roma tomatoes. Cut the halves into strips then crossways into 1/4″ pieces.
Chop up the garlic and the basil leaves. Put it all in bowl and add the extra virgin olive oil. Sprinkle a pinch of salt.
Stir it all together. Line a baking pan with aluminum foil and spray or coat it with olive oil. Lay the chicken out in the pan with the flat side up. Spread the bruschetta on the chicken. Don’t worry about some of the oil spreading around.
Chop up the mozzarella into small cubes and top the bruschetta with the mozzarella and some grated parmesan cheese. Also, there should be a little of the EVOO left in the bottom the bowl. Drizzle it on top.
Put it in the oven for about five minutes or just long enough for the cheese to begin to melt. You don’t want it to get too runny. Then enjoy your Chicken Bruschetta with Melted Mozzarella. Bon Appetito!