1. Pound chicken breasts with a meat mallet or small sauce pan, to a ½ inch even thickness. Sprinkle with the dried basil and the black pepper.
2. Lightly spray a large oven proof skillet (e.g. cast iron) with non-stick spray and heat on medium.  Cook chicken breasts until lightly browned on both sides and the internal temperature is 165F (about 10-15 minutes).
3. Turn on broiler and position a rack about 4-6 inches from the heat.
4. Top chicken with cheeses. Spoon bruschetta topping over cheese.
5.  Broil for 5-6 minutes until cheese is melted and bubbly.
6. Serve with whole wheat spaghetti or rice.

Pairs well with, Fetzer Vineyards Rose