First, make the pesto. Peel the garlic clove and tip it into a mini food processor along with the wild rocket, pine nuts, parmesan and lemon juice. Blitz until everything is roughly chopped, then pour in the olive oil and blitz again until combined. Season to taste, transfer to a bowl and set aside.

Heat 1 tbsp of the oil in a frying pan over a medium heat and toast the buns, cut-side down, for 2-3 mins until golden. Remove to a plate to cool. Cut the chicken breast in half through the equator so you have two separate pieces. Season with a little salt and set aside.

Heat the grill on high. Combine the panko, garlic granules, dried herbs and parmesan in a bowl. Pour the egg into a second bowl and tip the flour into a third bowl, seasoning the flour well. Dip the chicken breast pieces in flour, then the egg and finally panko mixture, patting well to make sure the coating sticks.

Heat the remaining oil in the frying pan over medium-high heat and, once hot, fry the breaded chicken pieces for 5-6 mins on each side until golden and cooked through. Transfer to a baking tray and top the chicken pieces with the mozzarella slices. Slide under the hot grill for 2-3 mins until the cheese is golden and bubbling. Top the bun bases with the chicken pieces, then the rocket pesto and finally the bun tops. Serve immediately.