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Ingredients

• 4 small boneless, skinless chicken breasts, trimmed of tenderloin and lightly pounded
• Salt and pepper
• Flour, for dredging
• 2 large egg whites, beaten
• 1 cup Panko crumbs
• 1/2 cup shredded Parmigiano Reggiano cheese (a couple of handfuls)
• A small handful of flat leaf parsley, finely chopped
• Extra virgin olive oil (EVOO), for shallow frying, plus 2 tablespoons
• 2 large cloves garlic, chopped
• 1 pint cherry tomatoes
• A handful of basil leaves, torn or shredded

Description

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