EP Cheesy Chicken

• Meanwhile, heat a medium frying pan over a medium-high heat. Cook almonds until golden, 2-3 mins. Set aside. • Roughly chop tomato. In a medium bowl, combine vinegar, honey, a small drizzle of olive oil and a pinch of salt and pepper. • Just before serving, add tomato and mixed salad leaves.

• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 2cm thick. • To a medium bowl, add chicken, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil and toss to coat. • Transfer chicken to a second lined oven tray. Sprinkle with Cheddar cheese. Bake until cooked through, 8-12 minutes.