Chicken & Tomato with Bocconcini

Take two chicken breasts and butterfly cut them open so they are pretty much the same thickness all the way through.
Season with salt and pepper on both sides.

Douse in flour on both sides.

Beat an egg and dip the floured chicken in the egg on both sides.

You could just use plain bread crumbs but I like to mix in a couple dry herbs to give a little flavor to the crust.

Bring a pan to temperature over medium high heat. Add the oil and butter and once melted gently place the chicken into the pan. It will only take a few minutes till you need to turn it over. You want a nice gold crust.

Cut the tomatoes in half, finely dice the shallot and garlic and rip up the basil and set aside.

When the chicken is ready transfer it to a baking sheet lined with parchment paper. If there is no oil left in the pan add a little before you add the shallot. Once translucent add the tomatoes and saute for a minute. Add the garlic and basil and give it all a couple of nice tosses to combine. Be sure to season everything before you remove from the heat.

Pour the tomatoes over the resting meat on the baking sheet.

Cut the bocconcini up and lay the pieces all over the tomatoes and season with salt and pepper and drizzle with olive oil. Place the baking sheet into a 350 degree over for about ten minutes or until all the cheese is melted.
Enjoy.