Balsamic vinegar reductionaged vinegar, or balsamic syrup
For the chicken:
Preheat oven to 400℉. Line a baking sheet with parchment paper. Place a wire cooling rack on the baking sheet and lightly coat it with cooking spray. Set aside.
Place the potato chips in a large zipper top plastic bag. Use a rolling pin to finely crush the chips until they resemble the texture of panko bread crumbs. Place the chips in a shallow container.
In another shallow container, combine the egg, buttermilk, salt and pepper with a fork.
Dip the first chicken breast in the egg mixture, then coat in the potato chip crumbs. Place the chicken on the prepared wire rack on the baking sheet. Repeat with remaining chicken breasts. Pat any leftover potato chip crumbs on the chicken breasts before placing the baking sheet in the oven.
Bake the chicken for 20 minutes or until a thermometer inserted in the center reads 165℉. The chicken should be golden and crispy on the outside.
For the bruschetta:
While the chicken is baking, prepare the bruschetta topping. Slice the roma tomatoes in half, then use a spoon to scoop the juice and flesh out from the center. Discard or reserve for making a sauce/salsa later. Slice the tomatoes into ¼’’ strips, then dice into ¼’’ cubes. Transfer the tomatoes to a small bowl.
Roll the basil leaves up like a cigar and slice into thin strips. Add to the tomatoes.
Finely grate the garlic clove with a microplane into the tomato mixture. Add the olive oil, then the salt and pepper to taste.
Spoon the bruschetta topping over the hot chicken breast. Drizzle a bit of balsamic on top and enjoy!
Chicken will reheat well the next day at 350℉ for 8-10 minutes or until heated through. Recipe can easily be double or tripled. This chicken recipe does not freeze well, as the potato chip crust will get very soggy in the freezing/thawing process.To make a low-sodium version: omit adding salt to the buttermilk and the tomato mixture.