Cheesy Chicken Parmigiana

Place the potato in a large saucepan of salted water, bring to the boil and cook for 10 minutes or until just tender. Drain. Return the potato to the pan off the heat. Generously season the potato with salt, pepper, olive oil and the dried Italian herbs. Cover with a lid and shake the potato in the pan to roughen up the edges and coat in the seasoning. Transfer to a lined oven tray. Cook in the oven for 20 minutes (adding the chicken halfway through, see the following step).

Meanwhile, heat a dash of olive oil in a large frying pan. Season the chicken breast with salt and pepper and add to the hot pan. Cook for 2-3 minutes on each side, or until browned and then transfer to a second lined oven tray. Top each chicken fillet with the tomato slices, Cheddar cheese and salt and pepper. Cook in the oven for 10 minutes or until the cheese has melted and the chicken is cooked through.

Meanwhile, bring a medium saucepan of water to the boil. Add the broccoli florets and cook for 2-3 minutes or until just tender. Drain.