Place chicken breasts between cling film and bash out with a rolling pin until as thick as a £1 coin.

Dip the chicken in the eggs and then breadcrumbs, mixed with half the parmesan. Set aside in fridge.

Heat oil in a saucepan, add garlic and cook for 1 minute. Add passata, sugar and oregano. Season and simmer for 5-10 minutes.

Heat grill to high and cook chicken 5 minutes each side until golden then remove.

Pour tomato sauce into a shallow oven proof dish and place chicken on top. Scatter over the mozzarella and remaining parmesan. Grill for 3-4 minutes until the cheese has melted and the sauce is bubbling.

Serve with vegetables, salad and some pasta or potatoes.