1. Carefully slice your chicken breasts in half horizontally so that you have 4-6 thin even pieces.
2. To set up a dredging station, add the flour to a shallow plate and season with salt & pepper. In a separate bowl, whisk the eggs. Finally add the panko, dried oregano, lemon zest and parmesan to another shallow plate. Season with salt and pepper and mix to combine.
3. First, coat the chicken lightly in flour, then in the beaten eggs and finally in the seasoned breadcrumbs.
4. Heat the olive oil in a large fry pan over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4 minutes each side).
5. Place the chicken on a lined baking dish. Dollop large spoonfuls of sauce on top of each piece of chicken. Layer over the sliced mozzarella and scatter over the cherry tomatoes.
6. Bake in the oven at 200°C for 15 mins until the tomatoes are jammy and the mozzarella is bubbling and golden.
7. Sprinkle over the fresh basil before serving.

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