Combine the balsamic and oil, season. Add the carrots and all the other ingredients up to and including the raspberries, mix just before serving.
Place the chicken breasts between a cut-open plastic bag, flatten a little (approx. 1 cm thick), season.
For the crumb coating
Mix the breadcrumbs and mixed seeds, place the breadcrumb mixture and flour in two separate shallow dishes. Beat the egg in a deep dish. Toss the chicken in the flour, shake off the excess, dip in the egg and then in the breadcrumb mixture, press firmly on the crumb coating.
Heat the oil in two non-stick frying pans. Reduce the heat, fry the chicken breasts over a medium heat for approx. 4 mins. on each side. Mix the salad, serve with the chicken.