mayonnaise 2 tbsp,
mixed with ½ garlic clove, crushed
Heat the oven to 200C/fan 180C/gas 6. Mix the breadcrumbs and grated parmesan, and season. Put the egg and flour into separate bowls.
Butterfly the chicken breasts, cutting all the way through so you have 4 pieces. Cut each piece in two again so you have 8 pieces in total.
Put the thicker pieces between sheets of baking paper and bash with a rolling pin until a similar thickness to the thin pieces. Dust in the flour, dip in the beaten egg, then coat in the parmesan breadcrumbs.
Heat the oil in a non-stick pan. Cook the chicken pieces for 3-4 minutes on each side until crisp and golden.
Lift the chicken onto a baking sheet. Spoon over the tomato sauce, add some basil, then top with the mozzarella and more parmesan. Bake for 10 minutes, until the cheese is melted and bubbling.
Spread the toasted bun bases with the garlic mayo then add some rocket. Top with 2 pieces of chicken each and the bun tops.