1: Preheat the oven to 375°F.
2: Toss cherry tomatoes with olive oil, minced garlic, sea salt, and cracked pepper in a deep baking tray.
3: Roast cherry tomatoes in the oven for 20 minutes.
4: Pound the chicken breasts to flatten them.
5: Coat the chicken in gluten-free flour.
6: Dip each flour-coated chicken piece in an egg wash.
7: Coat the chicken in pork panko crumbs.
8: Cook the chicken in a pan with avocado oil until crispy.
9: Sprinkle dried basil over the chicken before serving.
