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To two separate plates add half cornflake mixture, 1 tsp paprika, 1 tsp garlic powder, 25g parmesan and mix.
To another plate add egg, balsamic vinegar and mix.
Optionally put chicken between cling film and beat with a rolling pin to flatten. Season each chicken piece with salt and pepper.
Dip each chicken piece into the egg then into their plate or cornflakes and coat (dip back in the egg and then to cornflakes again if you want it extra crispy).
Place on to a baking sheet and put in the oven at 220 degrees / gas mark 7 for 25 minutes.
Meanwhile, add olive oil to a pot and add the tomatoes, cook on medium to high heat until burst, stirring occasionally then add the honey and balsamic, bring to the boil and let thicken for 3-4 minutes then reduce to a simmer while making the ricotta.
Combine all of the ricotta ingredients and blend together.
Stir basil in to the tomatoes.
Spread a layer of whipped ricotta on to each plate and top with the chicken breast, tomatoes and the honey balsamic juices and extra basil.