Preheat the oven to 150°C.
Place halved tomatoes cut-side up on a tray and drizzle with olive oil.
Season with salt, pepper, and half of the thyme leaves.
Roast for 4-6 hours until dried, then allow to cool overnight in the oven.
Preheat the oven to 220°C.
Pulse breadcrumbs, parmesan, and lemon zest in a food processor until fine.
Flatten chicken breasts with a rolling pin and wrap each in slices of Parma ham.
Season the flour and use it to dust the chicken.
Dip chicken into the beaten egg and then coat thoroughly with the breadcrumb mixture.
Fry chicken in oil and butter for two minutes per side until golden, then finish cooking in the oven.
Place lettuce, spinach, tomatoes, artichokes, and mozzarella in a large bowl.
Whisk vinegars and olive oil with seasoning and toss into the salad.
Serve the chicken with a side of salad and a lemon wedge.