Slice the chicken breasts in half lengthways so that you have four thinner goujons. Season with salt, black pepper and the smoked paprika.

Heat a little cooking oil in a large frying pan over a medium to high heat. Add the chicken and cook for 3-4 minutes on each side until golden. Remove it from the pan and set aside.

Turn the heat down slightly, then add the onion. Cook for 2-3 minutes until it starts to soften.

Add the garlic and cook for 30 seconds, then add the ’nduja and tomato paste. Stir well and cook for a minute, letting the ’nduja melt into the pan.

Pour in the chicken stock and double cream and stir well, making sure you get all of the flavour from the bottom of the pan.

Now add the parmesan. Stir it together and bring it to a gentle simmer.

Get the chicken back into the pan and cook for a few more minutes until the chicken is cooked through and the sauce has thickened.

Sprinkle in the chopped parsley, taste for seasoning, then dish it up.