Garlic & Herb Chicken Parmigiana

While the capsicum is roasting, finely chop the garlic (or use a garlic press). Pick and tear the basil leaves. In a small saucepan, heat a drizzle of olive oil over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the passata, salt, brown sugar and butter and stir to combine. Reduce the heat to low and simmer, stirring occasionally, 5-6 minutes.

While the sauce is simmering, place the chicken breast between two sheets of baking paper and pound using a meat mallet (or rolling pin) until about 2cm thick. In a shallow bowl, combine the plain flour, garlic & herb seasoning and a generous pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour, followed by the egg and finally in the breadcrumbs. Set aside on a plate.

Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, add the chicken and cook until golden, 2 minutes each side. Transfer the chicken to an oven tray lined with baking paper. Top each piece with the tomato sauce, then sprinkle with 1/2 the basil and the shredded Cheddar cheese. Bake until the cheese melts and the chicken is cooked, 8-10 minutes. TIP: Chicken is cooked when it is no longer pink inside.

While the chicken is baking, thinly slice the cucumber into half-moons. In a large bowl, combine the balsamic vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Leave the roast capsicum and onion to cool slightly, and then add to the bowl with the dressing, along with the cucumber, mixed salad leaves and remaining basil. Toss to coat. TIP: tossing the salad just before serving keeps the leaves crisp.