Peel and bash the garlic cloves.

Heat half the oil in a frying pan over a high heat. Add the garlic to the pan along with the tomatoes, thyme and chilli flakes and season with sea salt and freshly ground black pepper. Cook for 5-6 minutes until the tomatoes begin to soften but are still holding their shape. Tip into a bowl.

While the tomatoes cook, place the chicken breasts one at a time in between 2 sheets of parchment paper and use a rolling pin to bash until slightly flattened.

Bring a large pot of salted water to a boil and cook the linguine until al dente. Drain once cooked.

As the pasta boils, put the egg and flour into two shallow bowls. Season the flour with sea salt and freshly ground black pepper. Beat the egg.

Dip the chicken first in the beaten egg then in the seasoned flour to coat.

Heat half the butter and the remaining oil in the pan. Once the butter is foaming fry the chicken for 3-4 minutes. Turn over and fry for 3-4 minutes more, basting the chicken in the browned butter.

Return the tomatoes to the pan with the rest of the butter and cook for 1-2 minutes then scatter the mozzarella around the chicken.

Allow the cheese to just melt, then remove the chicken and add the pasta to the pan. Make sure to coat the strands in the nutty brown butter sauce.

Serve scattered with basil leaves.