Place chicken breast on lipped baking sheet and cover with plastic wrap.
Pound chicken to get an even piece of meat.
Remove plastic wrap and place mayo on top of chicken.
Spread mayo and top with sea salt.
Place in oven for 30 minutes until mayonnaise has begun to brown slightly and internal temperature of the chicken has reached 165F.
While chicken is cooking chop onion, garlic, tomato, and basil. Place in bowl with olive oil, balsamic vinegar. Allow to rest in fridge until chicken is done.
Once chicken is done plate and cover with bruschetta tomato mixture and cover with pesto vinaigrette.
Recipe by Marpe at https://www.marpewellness.com/recipes/bruschetta-chicken-pesto-vinaigrette/