Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.Toss the chicken with 2 tablespoons melted butter and season with salt and pepper. Add the bread crumbs and parmesan to a shallow bowl. Working with 1 piece of chicken at a time, dredge through the bread crumbs. Repeat with the remaining chicken, placing the chicken on the prepared pan as you work. Drizzle or brush the chicken lightly with olive oil. Wrap 1 piece of prosciutto around the chicken. Transfer the chicken to the oven and bake 15-20 minutes or until the chicken is cooked through and the prosciutto is crisp. In roasting pan, toss together the cherry tomatoes, 2 tablespoons butter, balsamic vinegar, garlic, herbs, and a large pinch of salt and pepper. Transfer to the oven and roast for 10-15 minutes or until the tomatoes collapse. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and immediately toss with the remaining 2 tablespoons butter and basil. Add the tomatoes and all the juices from the tomatoes and gently toss to combine. Season with freshly ground black pepper and salt.To serve, divide the pasta among plates, top with chicken and fresh herbs. Enjoy!