1

To make the tomato sauce, put the onion, ¾ garlic clove, tomato purée and 25ml water into a food processor and blitz to a paste. Mist a large nonstick pan with cooking spray and cook the paste over a medium-low heat for 5 minutes. Pour in the passata, then add 85ml water to the pan, too. Stir in the red wine vinegar, agave syrup and ½ tsp dried oregano, then season and bring to the boil. Reduce the heat and simmer for 20 minutes, until thickened and reduced. Set aside.

2

In a large shallow bowl, whisk together the vinegar, oil, remaining garlic and oregano and 1 tablespoon water, then season well. Spread the breadcrumbs on a sheet of greaseproof paper.

3

Put the chicken between 2 pieces of clingfilm and flatten with a rolling pin to a thickness of approximately 1cm. Dip 1 chicken fillet in the vinegar mixture, turning to coat, then press into the crumbs, turning to coat. Repeat with the remaining chicken.

4

Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large nonstick frying pan with cooking spray and set over a medium heat. Cook the chicken, in batches, for 3 minutes on each side, then transfer to a baking tray. Bake for 15 minutes, then spoon the tomato sauce over the centre of the chicken and scatter over the mozzarella and Parmesan. Bake for 10 minutes until the chicken is cooked through and the cheese is melted.

5

Toast the bread and divide between plates. Top with the rocket followed by the chicken parmigiana. Scatter over the chilli flakes and serve.