Bruchetta with Chicken

1 lb chicken cutlets-boneless, skinned
1/2 c balsamic vinegar
6 cloves of garlic pressed, divided into thirds
salt
pepper
6 plum tomatoes chopped
1/4 c red onion chopped
1 T chiffonade fresh basil
small loaf Italian Bread, sliced lengthwise, 30 crostini or round crackers,
melba toasts, or bruschetta slices
4 T butter Softened
1 T (or more) fresh grated Parmesan

Directions
Wash chicken filets, dry.
Cut into small cubes.
Place cubes in a bowl, add in 1/2 of vinegar, 2 garlic cloves, salt and pepper, lime juice and let marinate in refrigerator for at least 1 hour.

Marinate tomatoes in remaining vinegar, 2 cloves garlic, red onion, basil, salt, and pepper for 1 hour.

Preheat oven at 350 F. Spread both sides of bread with butter mixed with remaining garlic. Sprinkle with Parmesan. Place on aluminum foil. Bake 10-15 minutes. Cool before cutting into smaller pieces.

Saute (or grill) chicken for 5 minutes or until golden brown, constantly stirring.
Remove from heat, mix into tomato mixture.

Place mixture on toast or crackers and garnish with finely chopped basil. Serve.

My note: a curl of mozzarella, Romano, or asiago on top makes this even prettier.