Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a medium bowl, combine the diced tomatoes, 1 clove of minced garlic, 1 tablespoon of olive oil, salt, and pepper; set aside to marinate.

Place the bread halves cut-side up on the baking sheet.

In a small bowl, whisk together the remaining 2 tablespoons of olive oil and 2 cloves of minced garlic. Brush this mixture evenly over the bread.

Bake the bread for 5 minutes until the edges are lightly toasted.

Evenly distribute the shredded chicken over the bread, then top with the shredded mozzarella cheese.

Return to the oven and bake for 7 minutes, or until the cheese is fully melted and golden brown.

Remove from the oven and top with the marinated tomato mixture and fresh basil.

Drizzle with balsamic glaze, slice into individual portions, and serve immediately.