Skin and “butterfly“ the chicken breasts (cut a pocket into them) and stuff with mozzarella slices, basil leaves and the cherry tomatoes that you would have asked your kids to rinse under cold water and season with salt & pepper and a hint of Tesco Finest Garlic Infused Olive Oil.
Once stuffed the breasts, stitch the edges together with a thick sewing wire and a clean carpet needle (or similar - just needs to be thick enough not to tear the flesh).
Soak the sealed chicken pockets into 2 beaten free range eggs and fully cover them with the breadcrumbs.
Now deep-fry them until golden and crispy into a pan with pre heated sunflower oil.
Dry them up, let them cool down a little and...
Be carful an make sure there are no holes in the “pocket“ otherwise all the filling would drip off and make the hot frying oil squirt (dangerous with kids around!)