Cut the chicken breasts horizontally lengthways so that you have four large flat pieces of chicken.

Place the chicken between two pieces of plastic wrap and, using a mallet or rolling pin, bash the chicken to flatten it, until it is around ⅛ inch thick. Try to ensure you have an even thickness throughout.

Get three bowls. In one bowl, put the flour. In the second bowl, crack the eggs and whisk together with a fork until well mixed. In the third bowl, mix together the breadcrumbs, parmesan, garlic salt, herbs, salt and pepper.

Now crumb the chicken: with each chicken piece, first dredge it in flour until well coated, then dip in the egg until fully covered, and finally turn it over in the breadcrumbs until fully coated. Set aside until ready to cook.

Heat 2 tablespoons of oil and 1 tablespoon of butter in a frying pan. Once it is hot, place two of the chicken pieces into the pan. They should sizzle as they hit the pan. Cook until browned underneath - around 3-4 minutes. Flip the chicken over and cook on the other side until cooked through - a further 3-4 minutes. Set aside.

Repeat step 5 with the remaining two pieces of chicken.

Place all the chicken pieces onto a baking tray. Scoop one tablespoon of marinara sauce onto each piece of chicken and spread across the chicken.

Top each piece of chicken with a slice of ham. Divide the cheese between the chicken pieces and spread out.

Place the tray with the chicken under a pre-heated broiler and cook until the cheese is bubbling and beginning to brown,