Step 1: Prep the Chicken.

Butterfly the chicken breasts by slicing them horizontally, but not all the way through, so they open like a book. Season both sides with salt, pepper, and Italian herbs.

Step 2: Bread the Chicken.

In a bowl, mix breadcrumbs, Parmesan cheese, and Italian herbs. Dip each chicken breast into the whisked egg, then coat in the breadcrumb mixture.

Step 3: Cook the Chicken.

Heat a frying pan over medium heat. Cook the breaded chicken for 2-3 minutes on each side until golden. Transfer to an ovenproof tray and bake at 180°C (350°F) for 10 minutes.

Step 4: Make the Sauce.

In a saucepan, sauté the shallot until softened. Add the garlic and chili flakes, cooking for another 30 seconds. Stir in the tomato purée and cook for a minute. Add the crushed tomatoes and chicken stock, and let the sauce simmer until slightly reduced. Stir in the Parmesan cheese, cream, and fresh basil, cooking for another 5 minutes.

Step 5: Assemble and Grill.

Take the chicken out of the oven and spoon some of the sauce over each piece. Top with mozzarella slices and place under the grill for a few minutes until the cheese is bubbly and golden.

Step 6: Serve.

Serve the chicken with pasta tossed in the remaining sauce or alongside a fresh green salad.