| 4 | Boneless skinless chicken breasts |
| 4 | Jersey tomatoes, washed and sliced into wedges |
| 1 | English cucumber, halved and sliced thickly |
| 1 | Small red onion, peeled, halved, and sliced thin |
| 4 | Balls mozzarella cheese, cut into large cubes |
| 4 cups | Stale bread cubes |
| 8 | Basil leaves |
| 3 tablespoons | Balsamic vinegar |
| 1/3 cup | Olive oil |
| | Coarse salt and fresh-ground pepper |
Holding chicken breast flat to a cutting board, slice into the middle of the meat with a thin sharp knife, holding the knife parallel to the board. Cut 3/4 of the way through the breast. Open up to lay flat, lay on a piece of plastic wrap drizzled with olive oil, cover with a piece of plastic wrap. Gently pound the chicken portions with a meat cleaver (not a meat tenderizer) flipping the portion halfway through until it is an even 1/4 inch thick all the way around.
Remove the plastic and season each with salt and fresh ground pepper.
Place each portion onto a lightly oiled grill (or grill pan), flip after one minute and cook for an additional minute.
Combine remaining ingredients. Toss with balsamic vinegar and olive oil. Season with salt and pepper.
Place the salad in the center of the plate, and top with the grilled chicken.