Recipe | Ree Drummond

3 cups diced crusty bread

5 tablespoons olive oil

Kosher salt and freshly ground black pepper 

6 chicken cutlets (thin-cut chicken breast) 

5 Roma tomatoes, diced 

2 cloves garlic, pressed 

6 fresh basil leaves, chiffonade, plus whole fresh basil leaves for garnish 

3 tablespoons balsamic reduction/glaze 

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