1. Spread the breaded chicken strips on a shallow baking tray lined with parchment paper and bake in a preheated oven at 180 °C (fan setting) for 20-22 minutes.
2. While the chicken strips are baking, put the eggs, the cream, a little salt and freshly ground pepper in a deep plate and beat very well.
3. Set a non-stick frying pan over high heat until very hot and add the olive oil.
4. Dip the bread slices one by one in the egg mixture until they absorb some of it, then let them drain lightly before cooking.
5. Cook the French toasts until well browned on both sides; when ready, remove from the pan and place on a cutting board.
6. Divide the toppings evenly over the French toasts, starting with the gouda slices, then the quartered cherry tomatoes, and finally the chicken strips.
