Pound chicken breasts between plastic wrap until thin and even.

Brush each side of the chicken with mustard, then dredge thoroughly in bread crumbs.

Sauté the chicken in a mixture of olive oil and butter until golden.

Transfer to a baking sheet. (Note: This can be done 2 hours in advance).

Finish in a 350°F oven for 10 minutes.

In a food processor or blender, combine shallots, lemon juice, white balsamic vinegar, and mustard.

While blending, slowly pour in olive oil until emulsified.

Season with salt and pepper. (Note: This can be made several days in advance).

Place the salmon filet on a baking sheet and squeeze fresh lemon juice over the top.

In a small bowl, combine brown sugar, chili powder, onion salt, garlic salt, cumin, and paprika to create a spice rub.

Sprinkle the rub evenly over the salmon. (Note: This can be prepared hours in advance).

Bake in a 350°F oven for 20 minutes.

Sauté onions, bell peppers, garlic, zucchini, yellow squash, and eggplant until softened.

Stir in crushed tomatoes and fresh basil.

Pour the mixture into a casserole dish and top with a generous layer of Parmigiano-Reggiano. (Note: This can be refrigerated for up to 2 days).

Bake in a 350°F oven until hot and bubbly.