Chicken Parmigiana with Crispy Potatoes

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

Meanwhile, heat a dash of olive oil in a medium frying pan. Season the chicken breasts with salt and pepper and add to the hot pan. Cook for 3 minutes on each side, or until browned and then transfer to a second lined tray. Top each chicken fillet with the tomato slices, Cheddar cheese and salt and pepper. Cook 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 green beans and cook for 3-4 minutes or until tender. Drain