For the tomato sauce, place olive oil in a pot on medium heat (enough to cover the bottom). Add minced garlic and oregano. Leave to sweat then, add pureed tomatoes, salt and pepper. Turn heat to low and occasionally stir. Leave to reduce until thick. Once sauce has thickened, add finely diced pieces of fresh tomato and cook 30 seconds before serving.

For the breadcrumbs, mix fine breadcrumbs with panko breadcrumbs and some finely grated Parmesan cheese. Sprinkle sone dried thyme and mix well.

Season chicken breasts with salt and pepper. Flatten chicken by sandwiching it in clingwrap using a meat mallet or a heavy saucepan. Place and coat chicken in flour then, eggwash then breadcrumb mixture. Pack well by flattening with your hand.

Add some olive oil to a non stick pan on medium to high heat. Place crumbed chicken and cook each side until almost brown. Add a knob of butter and continue cooking, lift the chicken and tilt the pan so the butter goes underneath. Once nice and brown, flip chicken and cook other side.

In a separate non stick pan on high heat, add the mozzarella cheese and cook it with a little cracked pepper. Once melted and beginning to brown on the edges, the cheese is ready to pour.

To plate up, place a strip of tomato sauce in the centre of the chicken, and pour the cheese over the top. Add a strip of tomato sauce on the side. I like to garnish with a few fresh basil leaves but that’s up to you. Enjoy this next level chicken Parmesan