Sprinkle paprika, salt and pepper over both sides of the chicken. Heat 1 tbs oil in an ovenproof frying pan over medium-high heat. Cook the chicken in batches for 3-4 minutes or until browned. Transfer to a plate.
Reduce the heat to medium. Add remaining oil, onions and garlic to the pan. Cook, stirring for 2 minutes. Add vinegar and sugar and cook, stirring for 2 minutes until slightly reduced. Add the can of cherry tomatoes and bring to a simmer. Return the chicken to the pan.
Press a piece of baking paper onto the surface of the pan and cover with a lid. Cook on medium-low for 10 minutes. Add olives and Broccolini® and return the baking paper to the surface to cover. Cook for 3-4 minutes until Broccolini® is bright green. Remove the cover.
Preheat grill on medium-high. Scatter bocconcini over the chicken. Grill for 3-4 minutes until cheese softened. Scatter over parsley. Serve with garlic bread.