Baked Chicken Parmigiana

• Finely chop brown onion and garlic.
• In a small saucepan, heat a drizzle of olive oil over medium heat. Cook onion, stirring until softened, 2-3 minutes.
• Add garlic and cook until fragrant, 1 minute. Add passata, the salt (for the sauce), brown sugar and butter and stir to combine.
• Reduce heat to low and simmer, stirring occasionally, 3-4 minutes. Remove from heat.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• While the fries are baking, place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. 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 panko breadcrumbs.
• Dip chicken into the flour, followed by the egg and finally in the breadcrumbs. Set aside on a plate.

Little cooks: Kids can help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook crumbed chicken until golden, 2-3 minutes each side. Transfer to a second lined oven tray.
• Top chicken with parmigiana sauce, then sprinkle with Cheddar cheese.
• Bake until cheese is melted and chicken is cooked through, 8-10 minutes.

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

• Roughly chop snacking tomatoes. 
• In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season, then add tomato and rocket leaves. Sprinkle with Parmesan cheese. Toss to coat.