Baked Chicken Parmigiana

Pick and tear the basil leaves, roughly chop the tomato and set aside. Cut the sweet potato into thick fries. Place on an oven tray. Drizzle with olive oil, season with salt 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, salt (for the chicken) and a generous pinch of 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. Set aside on a plate.

Heat a large frying pan to a medium-high heat and add enough olive oil to coat the base. 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 tomato sauce, then sprinkle with 1/2 the basil and the shredded Cheddar cheese. 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.

TIP: Toss the salad just before serving to keep the leaves crisp.