Pesto Stuffed Chicken Breast with Bruschetta Sauce

Preheat oven to 375 degrees F. Coat a baking dish with cooking spray. Set aside. In a small bowl, toss together tomatoes, red onion, oregano, red wine vinegar and olive oil. Butterfly each chicken breast, and open each like a book. Season both sides of all chicken breasts with salt (optional) and pepper. Toss basil and parmesan cheese together in a small bowl and then divide the mixture evenly between each open chicken breast. Fold the chicken breast back in half and place in the baking pan. Pour the tomato mixture over the chicken breasts and bake for 35-45 minutes (depending on the size of the chicken breasts) or until the internal temperature is 165 degrees F. MAKE IT GLUTEN-FREE: Ensure the ingredients are gluten free and this recipe can be gluten free.