Bruschetta Chicken

Marinate chicken in olive oil, lemon juice and garlic for 20 minutes. Put 1 clove of garlic in 2 tbsp of olive oil and place on low heat while preparing meal. Chop tomatoes, add chopped garlic, basil, extra virgin olive oil, balsamic vinegar, coarse salt and fresh ground pepper, mix together and keep at room temp. Heat non stick frying pan to high heat, sprickle chicken breasts with salt, pepper, and cayenne. Place in frying pan and sear both sides. Lower heat to medium, cover, and turning frequently, cook till done (juices run clear). Cut bread into 1-inch slices, brush top with garlic olive oil, place on cookie sheet and bake in oven at 500 till dark golden brown. Cook pasta as per directions and mix with pesto sauce. Place garlic toast in center of plate. Place 1 chicken breast on toast. Surround with pasta. Place a heaping helping of bruschetta mixture on top of chicken breast allowing mixture to spill over onto pasta. For appearance and taste top with chopped green onions and toasted sliced almonds.