For the Chicken:

• 4 chicken fillets
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp sweet paprika

For the Cherry Tomato Sauce:

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 shallot, finely chopped
• 4 garlic cloves, minced
• ¼ cup dry white wine (e.g., Pinot Grigio)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried basil
• 2 tbsp tomato paste
• ½ cup chicken broth
• 1 can (14 oz/400 g) cherry tomatoes or crushed tomatoes
• 3 tbsp chopped basil leaves
• 2 mozzarella balls, chopped
• 3 tbsp grated Parmesan
• Crushed red pepper flakes, for sprinkling