• Preheat oven to 350 degrees.

Make the bruschetta:

• In a medium size bowl, mix together the tomatoes, pressed garlic, finely chopped shallots, basil leaves (minced), and half of each the salt, pepper, and 1 tbsp of the olive oil. Season to taste with more salt and pepper if needed.

Prepare the chicken:

• In a small bowl, add the parmesan cheese.
• In a separate bowl, mix together the balsamic vinegar and olive oil.
• In a small bowl, whisk together the egg plus 1 Tbsp of water.
• Sprinkle both sides of chicken with salt and pepper. Dip each chicken breast in egg mixture and then roll in parmesan cheese to coat the breast.
• Prepare a 9x13 baking pan with nonstick spray and lay the chicken breasts on the bottom of the pan.
• Pour balsamic mixture over chicken.
• Spoon bruschetta mixture over the chicken.
• Cover the pan with foil and bake for 30 minutes.
• Remove foil and bake for another 20 minutes.
• While the chicken is baking, cook the spaghetti pasta according to package directions. Drain and set aside.
• Remove from the oven and lay down a thick piece of mozzarella cheese on each chicken breast. Turn the oven to HI broil.
• Broil the chicken 5 more minutes until the cheese is melted.
• Optional to drizzle the pan with balsamic glaze, and then top with more fresh chopped basil.
• Serve with spaghetti pasta and enjoy!