Marinate chicken in lemon juice, Bragg Liquid Amino Acids, vinegar, salt and pepper.
Mix Melba crumbs with dry spices.
Coat the chicken in the Melba crumbs / herb mixture and "fry" chicken (in non-stick skillet, do not use oil -- if anything is needed, use water or a very small amount of fat-free chicken broth) until golden brown. Deglaze the pan periodically with a little broth to keep chicken from burning.
For the bruschetta sauce: Chop tomatoes finely and put into small bowl.
Roll basil leaves together, crush lightly, and cut horizontally to create fine slices.
Mix ingredients together with lemon juice, vinegar, salt and pepper to taste.
Serve Bruschetta sauce (chilled or slightly warmed) over the hot chicken.