INGREDIENTS

• 2 tbsp olive oil
• 4 tbsp butter
• 2 sprigs fresh thyme
• Pinch of chilli flakes
• 1 clove garlic, finely chopped
• 250g cherry tomatoes, halvesr
• 50g plain flour, seasoned with salt & pepper
• 1 tbsp polenta
• 1 free range egg, beaten
• 4 skinless chicken breasts, flattened with a rolling pin
• 125g ball buffalo mozzarella, torn
• Handful basil leaves
• 300g freshly cooked linguine
• Sea salt
• Freshly ground black pepper

METHOD

1. Bring a pan of salted water to the boil and cook the pasta according to the packet instructions.
2. Add the flour and polenta to a shallow bowl, and add the egg into another shallow bowl separately. Dip the chicken first in egg, then in the seasoned flour mix. Heat 2 tablespoons of butter and the olive oil in a frying pan over a medium high heat and when foaming, fry the chicken for 3-4 minutes on each side, basting the chicken in the browned butter. Once cooked all the way through, remove the chicken from the pan and set aside.
3. Heat the remaining butter in the frying pan over a high heat. Add the thyme, chilli flakes, garlic and tomatoes and season with sea salt and freshly ground black pepper. Cook for about 5-6 minutes, until the tomatoes begin to soften but are still holding their shape.
4. Add the linguine to the pan to absorb the flavours for a minute or so.
5. Serve the linguine & tomatoes to your plates with the chicken and scatter with torn mozzarella and basil.