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Place three tomato slices on two dinner plates. Next layer basil and avocado. Sprinkle with salt and pepper and drizzle with olive oil and balsamic vinegar.
Slice each of the chicken breasts in half, lengthwise with a serrated knife.
Mix the parmesan cheese and panko on a plate.
Slightly beat the egg whites in a small bowl. Dip the chicken into the egg whites and then press into the parmesan mixture.
Heat olive oil over medium high heat.
Place chicken breasts in hot oil and cook about 2-3 minutes on each side, until chicken is cooked through.
Place 1-2 chicken breasts on top of avocados and serve with lemon slices.
Notes
The only thing you need to serve with this entrée is good bread!