Preheat the oven to 400°F (180°C) and line a small-medium baking tray/sheet pan with parchment paper.

Remove the chicken breasts from their packaging and pat dry with good quality kitchen paper.

Heat two tablespoons of the oil in a griddle pan and fry the breasts on all sides over high heat until you achieve those lovely char-marks. This is best done in two batches, so you don’t over-crowd your pan. However, this will depend on the size of your pan.

In the meantime, halves the cherry tomatoes and place them into a small bowl, drizzling over the remaining tablespoon olive oil. Toss well to evenly coat.

Place the partially cooked chicken breasts and the cherry tomatoes onto the prepared tray. Tear over smaller pieces of the fresh mozzarella and bake in the oven for 23-25 minutes. The chicken will be cooked safely when it is no longer pink in the center.

Allow the chicken to rest for 5 minutes before serving with the cheesy tomatoes.

Season with salt flakes, freshly ground black pepper – and the all-important thinly sliced fresh basil!