Vine-ripened tomatoes and fresh mozzarella cheese turn 'same-old, same-old' baked chicken into HEAVEN ON A PLATE. Serve with a crusty baguette and a fresh tossed green salad for the perfect mid-week meal.
Coat casserole dish with non-stick cooking spray; set aside.
Combine the first seven (7) ingredients in a shallow dish, stir to mix well.
Dip chicken one piece at a time in the beaten egg and dredge in the breadcrumb mixture, pressing to adhere.
Place chicken in the prepared casserole dish.
Bake for 25 minutes. Turn up the heat to BROIL; remove chicken and transfer to a piece of foil. Top with tomatoes, mozarella, and vinegar. Finish cooking for an additional 3 to 5 minutes to melt the cheese.