Finely dice the shallots and mince two of the garlic cloves. Add plenty of olive oil to a medium saucepan and set over medium heat.

Add the chopped tomatoes, parmesan rind and the basil stalks. Bring to a simmer, reduce the heat and cook for 15-20 mins until reduced. Season with salt and pepper and set aside.

To make the pesto aioli, combine the fresh pesto, mayonnaise and grate in the remaining garlic clove. Season with salt and mix to combine.

Now for the chicken. Butterfly each breast, cover with a sheet of baking parchment and bash with a pan until you have an even thickness.

Now pop your flour, eggs and breadcrumbs in 3 separate bowls. Season the flour with salt and pepper. Beat the egg and season that, too.

Pass each breast through the flour, dusting off any excess and place it into the egg. Allow any excess to run off before coating it in the breadcrumbs. Reserve on a tray and repeat with the remaining chicken.

Preheat the grill to medium-high (200°C).

Cover the bottom of a frying pan with oil and set over a medium heat. Once hot, lay your first chicken breast down and cook until golden brown and crispy.

Flip it over, give it a baste and cook until the whole thing is golden, brown and the chicken is cooked through. Pop onto a tray and repeat with the remaining chicken.

Once the chicken is cooked off, top each with a spoon of tomato sauce, a few slices of mozzarella and heaps of parmesan cheese.

Pop it under the grill until the mozz is melty and the parmesan is starting to caramelise. Meanwhile, toast your buns.

To assemble, add another spoon of tomato sauce to the bottom bun. Top with the chicken and a few basil leaves. Chuck a big spoon of pesto aioli on the top bun and smash it on top.

Give it a squish, and get stuck in.