Baked Pesto & Fetta Double Chicken

• Meanwhile, thinly slice brown onion (see ingredients). Thinly slice pear into wedges. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper.

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

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken until browned, 2 minutes each side (it will finish cooking in step 4!). • Transfer chicken to a second lined oven tray.

TIP: Cook chicken in batches for best results!

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes. Remove from heat. • Spread basil pesto over chicken, then top with onion. Crumble over fetta cubes. • Bake chicken until cooked through, 4-5 minutes.

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

• Meanwhile, combine a drizzle of vinegar and olive oil in a large bowl. • Season, then add pear and mixed salad leaves. Toss to combine.

Little cooks: Take the lead by tossing the salad!