Preheat the oven to 200C/180C/gas 6 and line a baking sheet with greaseproof paper. 

Put the cornflakes into a bag and bash with a rolling pin until they resemble breadcrumbs. Add in the grated parmesan and lemon zest, give it a good shake to combine and then turn out into a large flat dish.

Spoon the mayonnaise into another dish. Use one hand to pick up a chicken fillet and roll in the mayonnaise, then use your other hand to roll it in the crushed cornflake mixture. This way you won’t end up getting your fingers in a complete mess. Put each coated chicken fillet onto the prepared baking sheet and repeat until all fillets are covered.

 Pop in the oven to bake for 20 minutes, and while they’re cooking make the sauce.

heat the olive oil in a saucepan, then gently fry the garlic for a minute with the sea salt and then add in the red peppers, passata and lemon zest giving it a good stir and allow to simmer for 15 minutes. Remove from the heat, allow to cool a little before blitzing with a blender until smooth.

Pour into the bottom of a large ovenproof dish to form an even layer. Once the chicken is golden and cooked through arrange the fillets across the top of the sauce. Then tear the mozzarella into pieces and dot around the chicken. Season with black pepper and then pop back in the oven for 5-10 minutes until the cheese melts. Take out of the oven, scatter with torn basil leaves and serve with plenty of crusty bread.