In mixing bowl - add onion, 2 tablespoons of vinegar, salt and pepper to taste. Mix and set aside.
In a skillet over medium/high heat, heat 2 tablespoons of olive oil. Add bread crumbs, sprinkle salt and pepper. Toss and cook until crunchy croutons about 5 minutes. Transfer to a bowl and set aside. Wipe the skillet with a paper towel.
Pound chicken super thin to 1/4'' thickness (here is a quick tip, before pounding place chicken between 2 sheets of plastic paper, it will create less mess on the table). Season with salt and pepper.
In the same skillet over medium/high heat, heat 1 tablespoon of vegetable oil. Add 1 skin side down chicken breast, cook until crispy brown color about 5 minutes. Flip on the other side and cook for another 5 minutes, or until chicken is cooked thru. Transfer to a plate. Add 1 tablespoon of vegetable oil and cook the second chicken breast by repeating step 4.
Slice 1/2 of the cherry tomatoes in half. Using the same skillet over medium/high heat, heat 2 tablespoons of olive oil. Throw in WHOLE tomatoes, season with salt and pepper. Cook until tomatoes starting to burst, about 5 minutes, tossing few times. Add a pinch of sugar and 1 tablespoon of vinegar.
Transfer tomatoes to a bowl with croutons. Toss in sliced tomatoes, pickled onion with liquid, parsley and 2 tablespoons of olive oil. Serve tomato Panzanella over the chicken with mashed potatoes on the side. Enjoy!
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