1: Cut each chicken breast in half horizontally to give 4 thin pieces. Cover each one with baking paper and lightly bash the thicker parts with a rolling pin, so the pieces are an even thickness. Season on both sides with salt and pepper.

2: Tip the flour into a shallow dish and season well with salt and pepper. Have the beaten egg ready in another shallow dish and season this too. Put the breadcrumbs, grated Parmesan and chopped parsley into a third bowl and mix well.

3: One at a time, dip each piece of chicken into the flour to coat both sides, shaking of any excess, then into the egg. Finally dip into the breadcrumbs, pressing them onto the chicken to coat well all over. Lay the chicken pieces on a tray and place in the fridge until needed.

4: To make the tomato sauce, heat the extra virgin olive oil in a small saucepan, add the garlic and sauté for 2–3 minutes. Add the tomatoes, oregano and some salt and pepper. Bring to a simmer and cook for 10 minutes or until the sauce is thickened. Take off the heat and let cool slightly.

5: Preheat the oven to 200°C/180°C Fan/Gas 6 with the grill element on.

6: Heat 3 tbsp olive oil in a large non-stick frying pan. When it is hot, add two of the chicken breast pieces and cook for 3 minutes on each side or until golden and crispy. Remove and place on an oven tray. Add the remaining 3 tbsp oil and repeat with the rest of the chicken pieces.

7: Spoon a couple of tablespoonfuls of tomato sauce onto each chicken breast portion and spread to cover evenly. Place a few basil leaves on each one, lay the sliced cheeses on top and sprinkle with the grated Parmesan. Cook on the middle shelf of the oven for 10–15 minutes or until the cheese is golden and bubbling. Serve with tenderstem broccoli or a crisp salad.

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