Before starting, wash and dry all produce. Peel, then cut shallot and tomato into 1/4-inch pieces. Thinly slice basil. Finely chop parsley. Cut baguette into 1-inch pieces. Peel, then mince or grate garlic.

Pat chicken tenders dry with paper towels. In a large bowl, add chicken, half the Italian seasoning and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Stir to coat and set aside.

In another large bowl, add baguette pieces, half the garlic, remaining Italian seasoning and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss together. Heat a large non-stick pan over medium-high heat. When hot, add baguette pieces. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. (TIP: Cook in two batches for 4 ppl.)

While croutons cook, in the same large bowl, whisk together balsamic glaze, remaining garlic, 2 tbsp oil, 1/2 tsp sugar (dbl all for 4 ppl). Add tomato, arugula, Parmesan, parsley, basil and shallot. Season with salt and pepper. Stir to combine. When croutons are done, add to the bowl and toss together.

To the same pan, add chicken. Cook, until bottoms are golden-brown, 2-3 min. Flip, cover and cook until cooked through, 2-3 min.**

Divide bruschetta salad between plates and top with chicken.