Cut each chicken breast into four or five pieces, then pound each piece flat and place into a large plastic bag. Mix together the dry italian seasoning, olive oil, and balsamic and pour over the chicken in the bag. Seal and shake the bag around so the liquid is well distributed then marinate in the fridge for at least an hour before serving- the longer the better!

Remove chicken from bag and discard the marinade. Grill over medium heat, after the first side is cooked, top each piece of chicken with a slice of tomato, some basil, and a slice of mozzarella cheese.

When chicken is fully cooked, carefully remove each piece and place on a slice of sourdough baguette bread. Sprinkle with dried basil and drizzle with balsamic reduction.