In a medium saucepan, boil the tomatoes. Make sure they are covered with water. This will take around 10 minutes or until you notice the skin has torn apart.

Once the tomatoes are ready, save ½ cup of the water used to boil the tomatoes and discard the rest.

Peel the tomatoes and dice three of them.

In a blender, place the whole one together with the ½ cup of water to make tomato puree.

Heat a large saucepan. Once warm, add in the oil and wait until it is hot.

Add in the onion and garlic. Cook for 3 - 4 minutes or until they are slightly brown. Stir frequently so they cook evenly.

Add in the tomatoes, pepper, herbs, tomato puree, and the basil sprig.

Let it simmer on low heat for 5 - 7 minutes until it thickens. Remove the basil sprig.

Remove from heat and set aside.

Carefully butterfly your chicken breasts so you have 4 pieces instead of 2 thick chicken breasts.

Season both sides with salt and pepper.

In a small bowl mix the milk with the eggs and mix well.

In another bowl, mix your bread crumbs, panko (if using) and Parmesan cheese. Mix until combined.

Working with one piece of chicken at a time, place in the wet ingredients bowl and cover in the egg mixture. Once evenly covered, transfer onto your bread crumb plate.

Press the chicken breast onto your bread crumbs and make sure both sides are evenly coated.

Now preheat your air fryer and spray a bit of non-stick spray onto your basket.

If they don't all fit on a single layer, you will have to work in batches. Place your chicken onto your air fryer basket and cook at 400 degrees for 6 minutes each side or if you use a thermometer until it reaches at least 165 degrees on the thickest part of the chicken.

Once they are cooked, add a bit of sauce onto each chicken breast and sprinkle some mozzarella cheese on top. Place the chicken back into your air fryer for 1 - 2 minutes, until your cheese is completely melted.

Garnish with diced parsley if you’d like and serve immediately.