Preheat grill to high or oven to broil.

Pound out chicken breasts to 1/4-inch thickness inside a large resealable plastic bag. Combine 1/3 cup oil, garlic, oregano, salt, and pepper in a large bowl for the marinade. Add chicken and marinate 15 minutes.

Meanwhile, toast bread crumbs in one tablespoon of olive oil in a non-stick skillet over medium-high heat until browned (approximately four to five minutes), stirring often. Remove from heat, stir in parsley, salt and pepper and set aside.

Sauté grape tomatoes and kumquats in two tablespoons of olive oil in a sauté pan over medium-high heat. Cook until tomatoes begin to split, about three minutes. Add vinegar, sugar, salt and pepper; cook for one minute. Stir in scallions just before serving.

Grill or broil chicken three to four minutes per side or until cooked through. Serve with kumquat sauce and sprinkle with toasted bread crumbs.