Cut chicken into 24 bite sized pieces. If chicken breast is quite thick in sections, halve horizontally to thin out. Place the flour in a small bowl and season with salt and pepper. In another bowl, whisk the egg with milk until combined. In a third bowl, combine breadcrumbs and parmesan. Dip chicken pieces in flour, then egg mixture and then breadcrumbs to crumb and place on a plate. Refrigerate until ready to cook

Heat oil a large frying pan over medium heat. Add the chicken and cook for 2-4 minutes each side or until the chicken is crispy, golden and cooked through. Remove from heat and drain on absorbent paper

Top each chicken bite with a sliced of bocconcini, half a cherry tomato and a leaf of basil and secure with a serving toothpick