Butterfly, then bash your chicken breast using a mallet and cling film. Add a little seasoning to breadcrumbs, then dip bashed chicken breast in flour, egg, back to flour, then back to egg and finally breadcrumbs. Pat the breadcrumbs down firmly into chicken breast, then once chicken is completely coated, set aside.

For the red sauce, heat olive oil in a pan, then add whole garlic cloves and chilli flakes. Allow garlic to infuse into olive oil for 1-2 mins, then add passata, tomato puree, red wine vinegar and season to taste. Bring sauce to a low simmer and reduce down for 15 mins.

Heat 2 tbsp of olive oil in a separate pan and add breaded chicken breast. Shallow fry for a few mins on each side, until golden and crispy. When both sides are done, remove from pan and drain excess oil on kitchen towel.

For the garlic ciabatta, combine butter, garlic and parsley, then spread over ciabatta. Bake for approx 10 mins, until crispy, then remove from oven.

Transfer chicken breast to a baking tray, add a tbsp of red sauce to each chicken breast, then top with mozzarella slices, parmesan, black pepper and some finely chopped basil. Add chicken breasts to oven and bake until cheese has melted.

Finally, add remaining red sauce to garlic ciabatta, then assemble your garlic ciabatta sub.