Baked Cheesy Tomato Chicken

While the potatoes are roasting, finely chop the garlic (or use a garlic press). Pick and slice the basil leaves. Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, for 3-4 minutes or until golden. Transfer to a plate.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the chicken breasts on both sides with salt and pepper and add to the pan. Cook for 2 minutes on each side or until golden. Transfer to a large baking dish. Return the pan to a medium heat (no need to wash!) with a drizzle more olive oil and add the garlic and dried oregano. Cook for 1 minute or until fragrant. Add the diced tomatoes, basil, brown sugar, butter and crumble in 1 vegetable stock cube. Simmer for 3-4 minutes or until thickened.

Pour the tomato sauce over the chicken in the baking dish. Sprinkle with the shredded Cheddar cheese, and bake for 6-10 minutes or until the chicken is just cooked through. Set aside to rest for 5 minutes before serving. TIP: Chicken cook times will vary depending on the size of the fillet! TIP: Letting the chicken rest helps it become tender and succulent.

While the chicken is baking, trim the green beans. Cut the carrot (unpeeled) into 0.5cm half-moons. Wipe out the frying pan if necessary and return to a medium-high heat with a drizzle of olive oil. Add the green beans and carrot and cook, tossing, for 5-6 minutes or until tender. Season with salt and pepper. TIP: Add a dash of water to help speed up the cooking time.