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Preheat oven to 180°C. Place chicken in an oven-proof baking dish, and drizzle with a little olive oil and a squeeze of lemon to coat before baking for 45 minutes.
In a large mixing bowl, squash tomatoes with the back of a spoon to release some of their juices. Add bread chunks, buffalo mozzarella, basil, and Kalamata olives (optional).
Remove chicken from the oven and rest covered for five minutes before serving.
When ready to serve, combine balsamic vinegar and extra virgin olive oil, add seasoning, and dress the salad. Gently toss, taste and season to liking.
Make it last
Eat remaining bread crusts with a little prosciutto and pecorino layered on top.