Chicken Parm Stacks

Arrange oven rack 6 inches from broiler heat source. Preheat broiler. Line 18" by 12" jelly-roll pan with foil. Preheat large ridged grill pan or prepare outdoor grill for direct grilling on medium-high. Tear bread into large chunks. In food processor with knife blade attached, pulse bread into fine crumbs. In small bowl, combine bread crumbs with 1 teaspoon oil. To food processor, add parsley, garlic, 1/4 teaspoon each salt and freshly ground black pepper, and remaining tablespoon oil. Pulse until very finely chopped. On large plate, rub half of parsley mixture all over chicken cutlets. Add chicken to hot grill pan or place on hot grill grate; cook 4 minutes. Turn chicken over and cook 3 to 4 minutes longer or until no longer pink in center. Meanwhile, arrange squash in single layer in prepared pan. Toss with remaining parsley mixture. Broil 7 to 9 minutes or until squash is tender and browned. Transfer squash to serving platter in single layer. Place chicken on top. In same pan, arrange tomato slices in single layer. Divide crumb mixture evenly among tomatoes. Sprinkle with 1/8 teaspoon each salt and freshly ground black pepper. Broil 30 seconds or until crumbs are golden brown. Arrange crumb-topped tomato slices on top of chicken. With vegetable peeler, shave paper-thin slices of Parmesan directly over tomatoes. Garnish with fresh basil leaves.