Place bread crumbs and two teaspoons of Italian herb seasoning in a dish (loaf pan works well) and mix.
03Place milk and egg in a separate shallow bowl and mix well.
04In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil on medium heat.
05Dip the chicken in the egg mixture, then coat with crumb mixture. I recommend that you cook the chicken in two batches adding more butter and oil to the pan if necessary. Cook chicken in the skillet until browned and cooked through flipping halfway through (about ten minutes total). Remove chicken from the skillet and keep warm (I put it on a plate and in the microwave but don’t turn it on). Repeat cooking the rest of the chicken. Resist eating a chicken breast straight out of the pan like I did. They are seriously yummy even without the decadent sauce.
06In the same skillet, add garlic and saute for approximately 1 minute. Add chicken broth and tomatoes and bring to a boil over medium heat. Stir occasionally to loosen browned bits from the bottom of the pan. Stir in cream and cream cheese and bring to a boil and stir for one minute making sure to stir out any lumps of cream cheese.
07Reduce heat to low add Italian cheese, basil, chives, remaining 1 teaspoon Italian herb seasoning and a dash of salt and pepper. Stir sauce and cook until heated through and thickened (about 5 minutes).
08Serve by placing a chicken cutlet over the pasta and then drizzle with the sauce.