Dice onions and tomatoes into cubes and place in a medium-sized bowl.

Gently roll the basil leaves into a cigar and thinly slice the rolled basil, place in the bowl.

Add 1 tbsp of balsamic vinegar, 1 tbsp of olive oil, season with salt and pepper, and set aside.

Pour 1/4 cup balsamic vinegar in a saucepan and cook for 3 minutes or until it reduces by half.

Season the chicken with salt and pepper on both sides.

Season the breadcrumbs and all-purpose flour with salt and pepper.

Whisk 2 eggs in a large bowl.

Dredge both sides of the chicken in the seasoned flour, dip it in the egg, then coat the chicken on both sides with the seasoned breadcrumbs.

Fry the chicken for 5-6 minutes on each side or until fully cooked through.

Spoon the tomato mixture over the fried chicken breast, drizzle the balsamic glaze, garnish with basil if desired, and enjoy!