To brine the chicken, fill a medium bowl with warm water and add 1 Tbsp. salt and stir to dissolve. Add the chicken and let sit for 20 min.

Meanwhile add the Epicure Bruschetta Seasoning and the olive oil to the drained tomatoes. Season with Epicure Sea Salt and Epicure Pepper to taste.

Drain the chicken and then pat dry. Place the chicken in a baking dish. Preheat oven to 450F. Season both sides of chicken with Epicure Sea Salt and Epicure Pepper Grinders. Sprinkle the chicken with the Epicure Bruschetta Seasoning. Drizzle one Tbsp. butter on chicken breasts. Bake for 15-18 min. until chicken reads 160-170F. Let chicken rest and cool until able to handle. Chop chicken into small bite size pieces and divde among four Epicure small bakers or one large baker (you may have some extra if using the large baker).

Top each baker with 1/4 of the bruschetta followed by 1/4 of each of the cheese, putting on mozzarella first and the Parmesan last. Bake at 350F for 20-25min. until bubbly.

While the bruschetta is baking, fry the bread in the butter until lightly golden and working in batches. Start with the 4 Tbsp. of butter for the first half of the French stick, then repeat. Keep the pan to medium low to not burn the butter.

Garnish the top of each of the bakers with a sliced grape or cherry tomato and sprinkle on parsley. Serve immediately with the crostinis.