4 boneless, skinless chicken breasts, pounded to even out the thickness

1 cup breadcrumbs (I like Italian style)

¼ cup grated Parmesan cheese

2 eggs, lightly beaten

½ cup flour

1 tsp pepper

1 tsp salt

1 pint sweet cherry or plum tomatoes, sliced into quarters

½ cucumber, peeled and diced into ¼" chunks

1 tsp kosher salt

1 tbsp balsamic vinegar

1 tbsp extra virgin olive oil (use the best you have)

5 fresh basil leaves, sliced into thin ribbons

Balsamic glaze for drizzling (Acetum Blaze Balsamic Glaze 2 Count 12.9 Fluid oz. Each)

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