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Preheat the air fryer or oven to 200°C (180°C fan).
Tear 2 thick slices of stale wholegrain bread into chunks and process with 1 tsp garlic granules, ½ tsp Italian herbs, 15g grated Parmesan cheese, salt, and pepper until fine. Transfer to a shallow bowl.
Beat 1 egg in another shallow bowl and place corn flour (or plain flour) in a third.
Season 2 butterflied chicken breasts with salt and pepper. Dredge each in flour, dip in the egg, and press into the breadcrumb mixture. Repeat for a thicker crumb.
Lightly drizzle with olive oil and cook for 20 minutes (20-25 in the oven). Rest for 5 minutes before serving, ideally on a wire rack.
While the chicken cooks, pickle ½ thinly sliced red onion in 75ml white wine vinegar and 1 tsp honey. Let sit while preparing the salad.
Combine a few handfuls of rocket and halved cherry tomatoes in a large bowl.
Blend 30g basil, juice of ½ lemon, 2 tbsp Greek yoghurt, ½ tsp garlic granules, 15g Parmesan, chopped chives, 1 tsp honey, salt, and pepper until smooth. Adjust seasoning if needed ie more lemon, honey, salt and pepper.
Toss the salad with the dressing and pickled onions, place on top of the chicken, and serve with extra grated Parmesan.