Preheat the oven to 400 degrees F. Line a large rimmed sheet pan with parchment paper. Lay each chicken breast flat and cut in half, parallel to the cutting board, to make four thinner chicken breasts. Rub each piece with olive oil and sprinkle both sides with 1/2 teaspoon italian seasoning. Then salt and pepper liberally. Place the chicken breasts in a line down one long edge of the sheet pan. Bake for 10 minutes.
Meanwhile, slice the mozzarella ball into four equal rounds. Then cut the grape tomatoes into quarters and place in a bowl. Add the garlic, chopped basil, 2 tablespoons olive oil, and 1 teaspoon balsamic vinegar. Toss well, then season with salt and pepper to taste.
After 10 minutes, take the sheet pan out of the oven. Flip the chicken breasts over and place one slice of mozzarella over each chicken breast. Then spread the asparagus out on the empty side of the sheet pan. Drizzle the asparagus with 1/2 tablespoon olive oil, 1 teaspoon balsamic vinegar, 1/4 teaspoon Italian seasoning, salt and pepper.
Place the sheet pan back in the oven and bake for another 8-10 minutes. Remove from the oven and top the chicken with the tomatoes bruschetta salad. Serve the bruschetta chicken with a side of roasted asparagus.