Crispy Balsamic Chicken

Preheat oven to 450 degrees F. On jelly-roll pan, toss carrots with oil and 1/8 teaspoon each salt and freshly ground black pepper. Roast 8 to 10 minutes or until crisp-tender. Transfer carrots to large bowl to cool. While carrots cook, place panko on large plate. In medium bowl, toss chicken with mustard and 1/4 teaspoon freshly ground black pepper until well coated. Coat chicken with panko, pressing to adhere. Arrange chicken on rack fitted into same jelly-roll pan. Bake 12 to 14 minutes or until juices run clear when pierced with tip of knife (165 degrees F). Meanwhile, in 1-quart saucepan, heat 1/2 cup vinegar and 1/8 teaspoon each salt and freshly ground black pepper to boiling on high; reduce heat to simmer 8 to 12 minutes, or until syrupy. To same bowl as carrots, add arugula, basil, and remaining tablespoon vinegar, tossing to mix. Serve salad with chicken and balsamic glaze.