Recipe originally published and by SkinnyTaste.com

Ingredients:

For the Salad:

1 tbsp olive oil
2 tbsp balsamic vinegar
5 medium ripe tomatoes, diced
1/4 small red onion, sliced thin
1 tbsp chopped fresh basil
kosher salt and pepper to taste
6 cups baby arugula

For the chicken:

24 oz (3) boneless skinless chicken breasts, sliced in half lengthwise
3/4 cup Italian seasoned breadcrumbs
1/3 cup grated Romano cheese (or parmesan)
1 lemon, juice of
1 tbsp olive oil
kosher salt
fresh cracked black pepper
olive oil spray (I used my misto)

Directions:

In a medium bowl, whisk olive oil and balsamic. Add tomatoes, basil and onions; season with salt and pepper. and toss. Set aside at least 10 minutes so the juices combine

Preheat oven to 450°.

Combine breadcrumbs and grated cheese in one bowl. In another bowl combine olive oil, lemon juice, and pepper.

Lightly pound chicken breasts into cutlets, you should have 6. Wash and dry cutlets well with paper towels; season with salt and pepper.

Dip cutlets into lemon/oil mixture, then into breadcrumbs, pressing firmly to adhere.

Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden.

Remove from the oven and top with arugula and tomato salad on top.