Prepare the Chicken: Season the chicken breasts with salt and black pepper.

Dredge each breast in flour, ensuring it's lightly coated. Shake off any excess flour.

Create the Egg Wash: In a shallow bowl, beat the eggs with a pinch of salt and some chopped parsley.

Cheese Mixture: In another bowl, mix the grated cheese with the diced paprika (bell pepper).

Cook the Chicken: Heat olive oil in a skillet over medium heat.

Dip the floured chicken breasts into the egg wash, then press each side into the cheese and paprika mixture to coat.

Fry the chicken in the hot oil until golden brown and cooked through, about 4-5 minutes per side, depending on thickness.

Make the Creamy Tomato Sauce: In the same pan, reduce heat to low and add the minced garlic. Sauté for about 30 seconds until fragrant.

Add the sour cream and cherry tomatoes. Cook for 2-3 minutes, stirring frequently, until the tomatoes are just beginning to break down and the sauce is heated through.

Serve: Spoon the creamy tomato sauce over the cooked chicken breasts.

Garnish with additional chopped parsley for a fresh touch.