Lay the chicken breasts one at a time between sheets of parchment, and bash with either a meat hammer or rolling pin until half as thick. Repeat with the remaining breasts. Sprinkle with the chopped herbs and some seasoning.

Dry fry the pancetta in a non-stick pan until crispy, then transfer to a plate until needed.

Bring a large saucepan of water to the boil, tip in the pasta and cook according to the pack instructions. When the pasta has just 2 minutes more to cook, add the peas too.

Meanwhile heat a little of the oil and butter in a pan on a medium hot heat, add two chicken breasts at a time and fry for 2-3 minutes on each side or until cooked through. Keep warm and repeat with the remaining chicken breasts.

Save a ladle of the pasta water, then drain the pasta and peas and tip back into the pan. Stir in the Philadelphia and crispy pancetta with the lemon juice and enough of the reserved pasta water to melt together into a sauce.

Spoon the pasta between 4 bowls or plates, then add a herby chicken escalope to each. Top each with a spoonful more of the Philadelphia and serve.