Preheat oven to 400 degrees. 

Combine the first six ingredients (extra virgin olive oil, finely chopped fresh basil, minced garlic cloves, kosher salt, freshly cracked black peppercorns, and Italian seasoning mix or dried oregano) into a small bowl and whisk thoroughly. 

Rinse and pat dry six (6) thinly sliced chicken breasts and place them into a resealable plastic bag, add two (2) tablespoons of the olive oil and seasoning mixture into the bag containing the chicken. Set aside for ten (10) and allow the chicken to marinate. 

Place a medium skill over medium heat and add two tablespoons extra virgin olive oil, when the oil is hot add the sliced onions and sauté until the onion and browned and begin to crisp, add a jar of (24 ounces) FarmToFork™ Tomato Basil Sauce, and continue to cook for five (5) minutes.

Pour the onion and tomato sauce mixture into a greased 13"x9" high-walled baking dish. Place the marinated chicken breasts into the sauce, overlapping if necessary, add the halved mini tomatoes, vine tomatoes, and a 1/2 cup of grated Parmigiano-Reggiano cheese.

Place the dish onto the middles rack of the 400 degrees preheated oven and bake uncovered for 25 minutes or until the chicken is done (165 degrees), and the vine tomatoes begin to burst. 

Remove the Fresh Tomato Bruschetta Chicken from the oven and scatter with the remaining grated cheese and fresh basil, drizzle with balsamic glaze. 

Serve over rice, pasta, couscous, quinoa, or cauliflower rice.