0 Preheat your oven to 425 degrees
1 Slice 1 boneless skinless chicken breast in half horizontally
2 Season the chicken with garlic powder, onion powder, salt and pepper
3 Gather 3 shallow dishes
4 Place 1/3 cup of all purpose flour, 1/2 teaspoon of garlic salt, 1/2 teaspoon of onion powder and a pinch of salt and black pepper into one of the shallow dishes and set it aside
5 Whisk 2 large eggs with pinch of black pepper and a pinch of salt in a second shallow dish and set it aside
6 Add 2/3 cup of seasoned breadcrumbs into the third shallow dish and set it alongside the other two dishes
7 Coat each piece of chicken lightly with flour, then dip into the egg and then coat with breadcrumbs and place the coated chicken onto a plate
8 Place 1 tablespoon of butter and 1 tablespoon of olive oil into a large skillet and place it over medium heat
9 Once the pan is hot and the butter has melted, arrange chicken in a single layer in the skillet
10 Allow the chicken to brown for 3-4 minutes on the first side
11 Once the underside is brown and crispy, flip the chicken and cook the other side for 3-4 minutes or until it is also brown and crispy
12 Once the chicken is done, transfer it onto a cooling rack to cool
13 Make the bruschetta by combining the diced roma tomatoes, red onion, basil and finely minced garlic in a large bowl
14 Drizzle 1 tablespoon of olive oil over the mixture and add a pinch of salt and pepper
15 Toss everything until fully combined and then taste to see if more salt and/or black pepper is necessary
16 Transfer the crispy chicken breasts onto a parchment lined baking sheet
17 Top with bruschetta and finely shredded parmesan
18 Bake in a 425 degree oven for 6-8 minutes
19 Garnish with additional parmesan and a drizzle of balsamic glaze
