Preheat oven to 230°C. On a baking tray, toss carrots with oil and ⅛ teaspoon each salt and freshly ground black pepper. Roast for 8 to 10 minutes or until crisp but tender. Transfer carrots to a large bowl to cool.
While carrots cook, place breadcrumbs on a large plate. In a medium bowl, toss chicken with mustard and ¼ teaspoon freshly ground black pepper until well coated. Coat chicken with breadcrumbs, pressing to adhere. Arrange chicken on a rack fitted into the same baking tray. Bake for 12 to 14 minutes or until juices run clear when pierced with tip of knife.
Meanwhile, in a small pot, heat ½ cup vinegar and ⅛ teaspoon each salt and freshly ground black pepper to boiling on high; reduce heat to simmer for 8 to 12 minutes or until syrupy.
To the same bowl as carrots, add the rocket, basil and remaining tablespoon of vinegar, tossing to mix. Serve salad with chicken and balsamic glaze.
EACH SERVING About 1 549kJ, 33g protein, 37g carbohydrate, 9g total fat (1g saturated), 4g ﬁ bre, 78mg cholesterol, 440mg sodium.