Place each chicken breast between two pieces of plastic wrap and gently pound them to an even thickness, about 1/2 inch thick. Season both sides with salt and pepper.

In a shallow dish, mix together the Panko breadcrumbs and grated Parmesan cheese. Spray each chicken breast lightly with non-stick cooking spray, then dredge in the breadcrumb mixture, pressing gently to ensure the crumbs adhere well.

Preheat your air fryer to 400°F (200°C) if necessary. Place the breaded chicken breasts in the air fryer basket, ensuring they don't overlap. You may need to work in batches depending on the size of your air fryer.

Cook for about 10-12 minutes, flipping halfway through, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

While the chicken cooks, heat the olive oil in a skillet over medium heat. Add the diced shallot and sauté until soft and translucent, about 2-3 minutes.

Add the grape tomatoes, salt, and pepper, cooking until the tomatoes start to soften and release their juices, about 5 minutes.

Pour in the red wine, scraping any bits off the bottom of the pan. Allow the sauce to simmer and reduce slightly, about 3-4 minutes.

Stir in the fresh basil leaves and remove from heat.

Once the chicken is done, serve each piece topped with a generous spoonful of the tomato sauce.