1. Season the chicken breast with salt and pepper.

2. Heat some olive oil in a pan and fry the chicken breast until golden brown on both sides.

3. Remove the chicken breast from the pan and set aside.

4. In the same pan, sauté the onion and garlic until translucent.

5. Add the broccolini and asparagus and sauté for 2-3 minutes.

6. Deglaze with white wine and let it reduce.

7. Add the chicken stock and simmer for another 5-7 minutes until the vegetables are cooked.

8. In a separate pan, melt some butter.

9. Slice the potatoes, season with salt and pepper, and add them to the pan.

10. Fry the potatoes until golden brown and crispy.

11. In a bowl, mix flour and eggs to create a breadcrumb mixture.

12. Dip the chicken breast in the breadcrumb mixture to coat it and return it to the pan.

13. Cook for another 2-3 minutes until the chicken is cooked through.

14. Serve the chicken breast with the vegetables and potatoes.

15. Sprinkle with chopped garlic and garnish with cherry tomatoes.