Baked BBQ-Style Chicken

Slice the bake-at-home ciabatta in half lengthways, then slice each half across the diagonal. Place the butter (for the bread) and 1/2 the garlic in a small bowl and microwave in 10 second bursts or until melted. Season with salt and pepper. Brush the garlic butter over the cut sides of the ciabatta and set aside until step 5.

In a medium frying pan, heat a drizzle of olive oil over a high heat. Season the chicken breast on both sides with salt and pepper. When the oil is hot, add the chicken and cook for 1-2 minutes each side, or until just browned. Transfer the chicken to a medium baking dish. TIP: The chicken will continue cooking in step 5.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, for 2-3 minutes or until softened. Add the carrot and the remaining garlic and cook for 30 seconds or until fragrant. Add the tomato paste (see ingredients list) and cook for 1-2 minutes. Add the diced tomatoes, BBQ sauce, butter (for the sauce) and crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium-low and simmer for 2-3 minutes or until thickened. Season to taste with salt and pepper. TIP: Add a dash of water if you prefer a looser sauce.

Spoon the sauce over the chicken then sprinkle with the shredded Cheddar cheese. Bake the chicken for 10-12 minutes, or until the chicken is cooked through and the cheese has melted. Add the garlic bread to a wire rack halfway through, and bake for 5-6 minutes or until golden. While the chicken is baking, thinly slice the cucumber into half-moons. Finely chop the tomato. In a medium bowl, combine the balsamic vinegar with a good drizzle of olive oil. Add the cucumber, tomato and cos lettuce mix and toss just before serving. Season to taste with salt and pepper.