Preheat the oven to 230°C / 210°C Fan / 450°F

Place the chicken breasts in a freezer bag and use a meat tenderiser or rolling pin to pound them to approx ½ inch thick.

Sprinkle the flour on a plate and season with some salt and pepper. On another plate, mix one tablespoon of grated parmesan with the breadcrumbs. Finally, whisk the egg in a shallow bowl.

Remove the chicken breasts from the freezer bag and roll them in the flour until all sides are covered.

Dip the floured chicken breast into the whisked egg & then roll in the breadcrumb/parmesan mix until the whole breast is covered in breadcrumbs.

Place the breaded chicken breasts on a plate and set aside for 10 - 15 minutes.

Spoon most of the marinara sauce into a small casserole dish (holding back 2 - 3 tablespoons) and set aside.

Heat the oil in a good quality non stick frying pan/ skillet over a medium heat. Carefully place the chicken breasts in the frying pan and cook for about 2 minutes either side until both sides turn a light golden brown. The chicken will be cooked fully in the oven later - this step is just about sealing the chicken so that it remains succulent when it is placed in the oven & crisping up the breadcrumbs!

Place the chicken breasts on top of the marinara sauce, and divide the remaining sauce over the top of the two chicken breasts.

Halve the mini babybel cheeses before placing on top of the chicken. Sprinkle with the remaining parmesan cheese.

Bake in the preheated oven until the chicken has cooked right through, is no longer pink in the middle and the cheese has melted and browned (15 - 20 minutes).