Lemon Pepper Chicken & Golden Potato Chunks

• Meanwhile, halve kumato. Finely chop garlic. Pick 
and finely chop rosemary.
• Place your hand flat on top of chicken breast and 
slice through horizontally to make two thin steaks.
• In a large frying pan, heat a good drizzle of olive oil
over medium-high heat. Cook panko breadcrumbs
(see ingredients), stirring, until golden brown,
2-3 minutes.
• Add garlic and cook until fragrant, 1 minute. 
• Transfer to a bowl, stir through Parmesan cheese
and season to taste with salt and pepper. 

• Return the pan to medium-high heat with a drizzle 
of olive oil.
• Cook chicken steaks until cooked through, 
3-6 minutes each side (cook in batches if your 
pan is getting crowded).
• In the last minute, sprinkle over lemon pepper
seasoning, turning to coat.
TIP: Chicken is cooked through when it is no longer pink 
inside.

• While chicken is cooking, place kumato on a second 
lined oven tray.
• Sprinkle over rosemary, drizzle with olive oil and 
season to taste.
• Roast until tomatoes are just blistered, 4-5 minutes. 

• In a medium bowl, combine mixed salad leaves
and a drizzle of balsamic vinegar and olive oil. 
Season to taste.