Chop tomatoes and season with fresh ground black pepper. Toss with greens and reserve. Add chicken breasts, skin side down, and cook from 3 to 5 minutes, until the skin is crisp, and a deep golden brown color. Place pan in oven, regularly basting with pan-juices, until cooked through. Return pan to stove, add oregano, and whisk in vinegar to emulsify.
Spoon juices over salad and chicken.
Preheat oven 375-degrees incorporate brown sugar, softened butter, and 1 Cups flour. Toss cubed apples with 3 tbs flour to coat, then toss in melted butter. Arrange in a layer in the bottom of an oven-proof ramekin or baking dish. Spread pastry mixture over the top of the apples. Place near the heating element of the oven for 20 minutes or until brown.