Baked Chicken Parmigiana

Cut the sweet potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.

TIP: Cut the sweet potato to size so it cooks in time.

While the sweet potato is baking, place the chicken breast between two sheets of baking paper and pound using a meat mallet (or rolling pin) until about 2cm thick. In a shallow bowl, combine the plain flour, salt (for the chicken) and season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour, followed by the egg and finally in the breadcrumbs. Transfer to a plate.

Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, add the chicken and cook until golden, 2-3 minutes each side. Transfer the chicken to an oven tray lined with baking paper. Top each piece with the parmigiana sauce, then sprinkle with the shredded Cheddar cheese and 1/2 the basil. Bake until the cheese melts and the chicken is cooked through, 8-10 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

In a medium bowl, combine the tomato and spinach & rocket mix. Just before serving, add a drizzle of olive oil and balsamic vinegar and toss to coat.