Preheat the oven to 200C/180C Fan/Gas 6. Slice your chicken breasts butterfly style.  If you are super hungry, then you can always give your breasts a bash with a rolling pin and have one per person, but we tend to have half a one each, especially if they are on the large size.

Season the flour and place on one plate, the beaten eggs on another and mix the breadcrumbs, Parmesan and herbs on a third plate. We used our food processor to whizz up 5 slices of white bread for the breadcrumbs.

Dip each chicken piece in the flour. Then dust off any excess and drop into the egg.

Finally coat in the breadcrumb and parmesan mixture, pressing it into the chicken firmly.

Arrange the chicken on a baking tray covered with nonstick foil or parchment and drizzle with a little olive oil. Bake for around 15 to 18 minutes, or until just cooked through.

Then take out and top with mozzarella and other cheese and pop back in for 10 minutes until the cheese is melted.

We topped ours with some chilli cheese in addition to the mozzarella and they were amazing.