2 tbs chopped oregano leaves, plus extra leaves to serve
1 tbs finely chopped thyme leaves
1/2 cup of plain flour
Olive oil, to shallow fry
80g provolone cheese
500g cherry tomatoes
Step 1: Grab the panko, mix in the thyme, oregano, and 1 tsp of kosher salt in a bowl and place the flour and the eggs in a separate bowl.
Step 2: Grab a rolling pin and flatten the chicken slightly with a rolling pin. With each free-range chicken breasts coat them with flour, egg and then the panko mix on both sides.
Step 3: Preheat your oven grill to high.
Step 4: Heat the olive oil in a frypan over medium-high heat. Add the chicken and cook them for 4 minutes on each side or until golden. Drain them on a paper towel.
Step 5: Grab a baking tray and line this with some baking paper. Place your chicken on the tray. Grab your provolone cheese and tear pieces and add them on top and scatter your cherry tomatoes around the chicken. Drizzle with a little bit of olive oil and season.
Step 6: Place it under a grill and cook this for another 4-5 minutes or until golden and bubbling and when the tomatoes are starting to collapse. Garnish with some oregano.