Preheat the oven to 200℃

Start by making the marinara sauce, fry the diced onion for a few minutes until it starts to soften.

Add in the garlic then cook for a further minute, before pouring in the tomato passata and adding the oregano.

Bring it to a simmer and cook for ten minutes.

Meanwhile, slice the chicken breasts in half lengthways.

Get together three bowls, one of flour, one of the eggs and one with the breadcrumbs mixed with half of the parmesan.

Coat the chicken in the flour, eggs and then breadcrumbs.

Fry the chicken in a good amount of oil over a medium to high heat until it's crispy and golden on both sides. Pop it onto kitchen paper to get rid of any excess oil.

Pour two thirds of the marinara sauce into a large roasting dish. Place the chicken on top, then spoon over the remaining sauce over each one.

Sprinkle the grated mozzarella over each one, followed by a scattering of torn basil leaves. Then add the remaining grated parmesan over the top.

Bake it for 20 minutes then it's ready to dish up.

Enjoy!!