Crispy Italian Chicken Topped with Mozzarella

1 cup all-purpose flour

1 ½ teaspoons salt

1 teaspoon ground black pepper

½ teaspoon cayenne pepper

1 egg

1 cup panko bread crumbs

2 tablespoons olive oil, or as needed

1 pound chicken tenders

2 tablespoons olive oil

15 cherry tomatoes, halved

4 cloves garlic, chopped

10 fresh basil leaves

1 small onion, chopped

salt and ground black pepper to taste

4 slices of fresh mozzarella cheese, or as needed - cut in half

Preheat oven to 350 degrees F (175 degrees C).

Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet.

Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.

Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.