Meanwhile, in 9-inch pie
plate, mix 2 cloves garlic, crushed with press; 1 teaspoon oil; and 1/4
teaspoon each salt and pepper, then rub all over chicken.
In large bowl, combine
tomatoes, shallot, basil, vinegar, 1 teaspoon oil, and 1/8 teaspoon
each salt and pepper. Let stand.
Grill chicken, covered,
10 to 13 minutes or until juices run clear when thickest part of
chicken is pierced, turning once. Transfer to cutting board. Let rest
10 minutes; slice.
Cut remaining clove
garlic in half. Rub cut sides all over bread, then brush bread with
remaining 1 teaspoon oil. Grill 1 minute, turning once. Divide bread
and chicken among serving plates; top with tomato mixture.