Golden Plant-Based Crumbed Chick'n & Creamy Pepper Sauce

• Meanwhile, thinly slice carrot into half-moons. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil and the remaining butter. • Cook carrot, tossing occasionally, until just tender, 4-5 minutes. • Add baby spinach leaves and half the garlic paste and cook until fragrant and wilted, 1-2 minutes. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned and cooked through, 3-6 minutes each side. Transfer to a plate to rest.

TIP: Chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've swapped to plant-based crumbed chicken, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.

• Return frying pan to medium heat with a drizzle of olive oil. • Cook the cracked black pepper and remaining garlic paste until fragrant, 30 seconds. • Reduce heat to low. Add a dash of water, scraping up any bits stuck to the bottom of the pan. Add light cooking cream and chicken-style stock powder. Cook, stirring, until thickened, 2-3 minutes. • Add any chicken resting juices. Season with pepper to taste. Remove from heat.