Buttery Creamed Chicken with Burst Tomatoes

Preheat oven grill. Place egg and flour in separate, shallow bowls.

Season chicken with salt and pepper. Coat both sides of chicken in egg, then toss in flour. Place on a plate.

In an oven safe frypan set over medium heat, add 2 tbsp olive oil. When the oil shimmers, add the tomatoes, capsicum, garlic, 1 tbsp thyme, and a pinch of salt, pepper and chilli flakes. Cook until the tomatoes start to pop, about 4-5 minutes. Turn off the heat and transfer the tomatoes and capsicum to a plate.

In the same frypan, melt together 4 tbsp butter and remaining 2 tbsp olive oil. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Flip the chicken and add remaining butter and thyme, swirling the butter around the chicken. Cook, basting the chicken in butter until the chicken is cooked and golden brown, about 4-5 minutes. Meanwhile, half and butter Turkish bread and grill until golden. Keep warm.

Add cream and kale to frypan, stir and increase heat to quickly bring to a boil.

Remove from the heat, spoon the tomato and capsicum mixture and lemon juice over the chicken. Sprinkle the mozzarella around the pan and grill in oven for 1 minute, until the cheese is melted. Serve topped with basil. Enjoy!