INGREDIENTS

For The Chicken:

• 1/3 cup all-purpose flour
• 2 eggs, beaten
• 1 1/4 cups plain bread crumbs
• 2/3 cup grated Parmesan
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 4 6 to 8-ounce boneless and skinless chicken breasts, tenderloins removed
• Kosher salt and freshly ground black pepper
• 1/3 cup vegetable oil

For The Sauce:

• 1 tablespoon olive oil
• 2 fennel bulbs, trimmed and thinly sliced
• 2 1/2 cups 12 ounces cherry tomatoes, halved
• 1/4 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 1 clove garlic, minced
• 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves
• 1/2 cup mascarpone cheese, at room temperature