Ingredients

• Chicken
• 3 tablespoons canola or grapeseed oil
  
• 2 boneless chicken breasts, butterflied
  
• 4 thin slices fresh mozzarella cheese
  
• 2 tablespoons grated parmesan cheese
  
• 4 large basil leaves, cut into thin strips
  
• salt and pepper
  
• ¹/₂ cup panko bread crumbs
  
• 1 eggs, lightly beaten
  

• Tomato sauce
• 2 tablespoons olive oil
  
• 4 shallots, minced
  
• 2 pounds cherry tomatoes, cut in half (or 2-14 ounce cans of chopped tomatoes, drained)
  
• 1-2 tablespoons basil leaves, cut in julienne
  
• 1 cup chicken stock
  
• 1 cup dry white wine
  
• salt and pepper to taste
  
• 1-3 ounces shaved parmesan cheese