Herby Chicken & Creamy Bacon Sauce

• Meanwhile, thinly slice pear. Roughly chop snacking tomatoes (see ingredients). • Finely chop parsley. • 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. • Dip the chicken into the garlic & herb mixture, followed by the egg and finally in the breadcrumbs. Set aside on a plate.

• Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook, turning halfway through, until golden and cooked through, 12-15 minutes. Cook in batches if needed.

TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Fry pork in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

• While the chicken is cooking, in a large frying pan, heat a drizzle of olive oil over mediumhigh heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • 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.