Preheat your oven to 400 degrees Fahrenheit. Add the tomatoes to a baking sheet lined with parchment paper and toss them in 1 tbsp olive oil and a pinch or two of salt and pepper.
Let the tomatoes roast at 400 degrees Fahrenheit for about 40 minutes while you prepare the rest of the dish...
Add the breadcrumbs to a bowl, along with the oregano, basil, parsley, garlic powder and salt and pepper. Toss these ingredients together and set them aside.
Add the two eggs to a bowl and whisk them with a fork for about a minute to combine the yolks with the whites.
Cut the chicken breasts in half horizontally, creating two thin pieces from each chicken breast (8 in total). Thinner pieces of chicken cook much more quickly than a whole chicken breast, making them perfect for pan frying.
Dip each piece of chicken breast in the beaten egg and then into the breadcrumb mixture one at a time, making sure each chicken piece is well coated.
Add a little olive oil to a skillet over medium-low heat, about 1 tsp per piece should suffice. Pan-fry each chicken piece on medium-low heat for 6-7 minutes per side, or until they're cooked through with an internal temperature of 165 degrees Fahrenheit (use a meat thermometer to test the internal temperature). The breadcrumbs will become nice and crispy and the chicken will remain tender and juicy.
As you're almost done pan-frying the chicken pieces the tomatoes will reach their 40 minute mark, so remove the pan from the oven.
Add a few handfuls of fresh organic spinach to the pan with the tomatoes and drizzle balsamic vinegar over the whole thing. Toss the hot tomatoes, the spinach and the balsamic together until the spinach wilts slightly.
Serve and enjoy!