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1
For the chicken: Put an oven rack in the center of the oven.
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2
Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.
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3
Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.
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4
On a work surface, put the chicken between 2 pieces of plastic wrap.
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5
Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick.
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6
Season the chicken with salt and pepper.
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7
Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off.
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8
Coat the chicken with the bread crumb mixture, pressing gently to adhere.
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9
In a large, nonstick saute pan, heat the vegetable oil over medium heat.
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10
Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side.
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11
Transfer the chicken to the prepared baking sheet and keep warm in the oven.
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12
Repeat with the remaining chicken.
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13
Reserve the cooking juices in the saute pan.
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14
For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat.
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15
Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes.
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16
Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme.
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17
Cook for 5 to 6 minutes until the tomatoes are tender.
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18
Remove the pan from the heat.
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19
Add the mascarpone cheese and stir until the mixture is creamy.
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20
Season with salt and pepper, to taste.
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21
Transfer the chicken to a serving platter and spoon the sauce over the top before serving.
