Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt for the spaghetti.

Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. 

Crack the egg (see pantry for amount) into a medium bowl and whisk. Combine the breadcrumbs and salt (see pantry for amount) in another bowl.

Season the chicken, then dip it into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat with enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan, and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary. 

Transfer the chicken to a baking tray and bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the chicken has been in for a few minutes, add the Serrano ham onto the chicken baking tray and return to the oven until crisp and golden, 5-7 mins.

When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, peel and grate the garlic (or use a garlic press). Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.

Wipe out the (now empty) frying pan and return to medium heat with a drizzle of oil.

Once hot, add the half the garlic and cook for 30 secs. 

Next, add the passata, red wine stock paste, mixed herbs, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened, 6-8 mins. 

Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Sprinkle over half the Parmigiano Reggiano.

Once the sauce has thickened, stir through the butter (see pantry for amount) until melted. Remove from the heat.

When the chicken is cooked, remove the tray from the oven, set the Serrano ham aside and spread a spoonful of tomato sauce over each chicken breast.

Sprinkle over the remaining Parmigiano Reggiano, then return to the top shelf of your oven. At the same time, bake cheesy garlic bread on the middle shelf until the cheese is bubbling and golden, 4-5 mins.

Once the spaghetti is cooked, add to the pan with the remaining tomato sauce. Toss to coat. Add a splash of water if it's a little too thick. 

Share the spaghetti between your bowls and top with your ultimate chicken parmigiana. Drizzle over the pesto.

Pop the rocket into a salad bowl, add the pear and toss together. Drizzle over the balsamic glaze. Crumble the Serrano ham into shards and arrange them on top of the salad.

Serve the cheesy garlic bread alongside to finish.