Crumbed Chicken & Creamy Double Bacon Sauce

• Meanwhile, thinly slice celery. • Thinly slice spring onion. • Place chicken breast between two sheets of baking paper. Pound chicken breast with a meat mallet or rolling pin until they are an even thickness, about 1cm.

• In a shallow bowl, combine garlic & herb seasoning and a generous pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). • Dip the chicken into the garlic & herb mixture, followed by the egg and finally in the breadcrumbs. Set aside on a plate.

TIP: No air fryer? Leave the oil out of the panko mix!

• Set air fryer to 200°C. • Place crumbed chicken into the air fryer basket and cook, turning halfway through, until golden and cooked through (when no longer pink inside), 12-15 minutes.

TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Fry chicken in batches, until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Cook in batches if needed!

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-8 minutes. Cook in batches if your pan is getting crowded. • Reduce heat to low, add a dash of water and scrape up any bits stuck to the bottom of the pan. • Add light cooking cream and parsley. Cook, stirring, until the sauce has thickened, 1-2 minutes. Season to taste.