Baked Summer Chicken with Tomato Salsa

For the chicken:
Preheat your oven to 400℉ with a rack in the middle position. Get out a rimmed baking sheet and set aside.

Get out three wide, shallow dishes. In the first one add the eggs and beat with a fork to combine. In the second bowl whisk together the flour, salt, and pepper. In the last bowl whisk together the breadcrumbs and grated Parmesan cheese.

Take the chicken breasts, one at a time, and dip into the flour mixture. Shake off any excess flour, then dip in the egg. Finally, place chicken into the breadcrumbs and coat completely, pressing the crumbs into the chicken when necessary. Place on the baking sheet, and repeat with the remaining chicken.

Bake for 20 minutes, until the chicken is golden brown and reaches 175℉ on an instant read thermometer. Remove from oven. Let it rest for 5 minutes before serving.

For the tomato salsa:
While the chicken is baking, make the tomato salsa.

Put the tomatoes, cucumbers, basil, salt, balsamic vinegar, and extra virgin olive oil in a medium bowl. Gently toss together and set aside. Drain the excess liquid before serving, or use a slotted spoon to scoop it.

Top the chicken breasts with a generous helping of tomato salsa, then drizzle with the balsamic glaze.