Golden Chicken Parmigiana

Cut the sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

While the sweet potato is roasting, 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 and salt (for the chicken). 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 a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the chicken until golden, 2-3 minutes each side. Transfer to a second lined oven tray. Top each piece with the parmigiana sauce and shredded Cheddar cheese, then sprinkle with 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's no longer pink inside.

In a medium bowl, combine the tomato and spinach & rocket leaves. Add a drizzle of olive oil and balsamic vinegar and toss to coat.