Toss the thin chicken cutlets in the Italian dressing and set aside while you prepare the crumb mixture.
In a medium bowl, mix the panko bread crumbs, parmesan cheese, butter, Italian seasoning, garlic powder, and salt together. Toss until everything is evenly distributed in the mixture.
Lay the chicken cutlets flat on a baking sheet, avoiding transferring excess Italian dressing to the pan. Spoon the panko crumb mixture over the top of each chicken breast to coat.
Bake for 18-22 minutes, or until the chicken is cooked through (165˚F internal temp)
To prepare the tomato basil topping
While the chicken bakes, cut the cherry tomatoes in quarters or smaller. Mix with the chopped basil and salt.
Once the chicken is done cooking, spoon the tomato basil topping over each chicken breast and serve immediately.
Notes
Substitutions: You can swap fresh parsley for the basil if you’d like.How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store in the refrigerator for 3-4 days.How to Reheat: Reheat in the microwave until the chicken is warmed through.