Preheat the oven to 425˚F.
Toss the thin chicken cutlets in the Italian dressing and set aside while you prepare the crumb mixture.
In a medium bowl, mix the panko bread crumbs, parmesan cheese, melted butter, Italian seasoning, garlic powder, and salt together. Toss until everything is evenly distributed in the mixture.
Lay the chicken cutlets flat on a baking sheet, avoiding transferring excess Italian dressing to the pan. Spoon the panko crumb mixture over the top of each chicken breast to coat.
Bake for 18 to 22 minutes, or until the chicken is cooked through (165˚F internal temp).
While the chicken bakes, cut the cherry tomatoes in quarters or smaller. Mix with the chopped basil and salt.
Once the chicken is done cooking, spoon the tomato basil topping over each chicken breast and serve immediately.
