This recipe is delicious! My husband said it tasted like a gourmet chef prepared it. He (obviously) loved it.  -  12 Sep 2005  (Review from Allrecipes USA and Canada)

Very good! I scaled this to two servings for Hubs and me. I made the tomato relish portion of this recipe, cutting the balsamic and olive oil in half. I made it in the afternoon and let it sit at room temperature until serving. And in order to save some calories, I just salted and peppered my chicken and seared it in a little olive oil, skipping the entire breading/frying process. My way was quick and easy and I would definitely do it that way again. Fresh basil and a good quality olive oil and balsamic vinegar are key to this recipe. Here’s a tip: If you think your balsamic vinegar isn’t quite the quality it should be, you can add just a touch of brown sugar to it to give it more depth.  -  12 Feb 2012  (Review from Allrecipes USA and Canada)

Because the other reviewers noted about the bland chicken, I added salt and pepper to the egg mixture and marinated the chiken for about an hour before covering them with the bread crumb. I also sauted the onion and let it cool before making the tomato basil mixture. It cuts down on the strong onion taste. Excellent and low carb meal.  -  01 Mar 2009  (Review from Allrecipes USA and Canada)