Classic Baked Chicken Parmigiana

• Meanwhile, finely chop garlic. • Roughly chop parsley. • Halve any thicker stalks of baby broccoli lengthways. Thinly slice carrot into sticks. • Heat a medium saucepan over medium heat. Cook tomato sugo, garlic & herb seasoning, the brown sugar and butter and simmer, stirring occasionally, 3-4 minutes. Remove from heat and set aside.

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in flour mixture, followed by the egg and finally the breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook chicken until golden, 2-3 minutes each side. • Transfer chicken to a second lined oven tray. Top each piece of crumbed chicken with the tomato sauce, then sprinkle with parsley (reserve some for garnish!) and shredded Cheddar cheese. • Bake until cheese is melted and chicken is cooked through, 4-6 minutes.

• While the chicken is cooking, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook baby broccoli and carrot until softened, for 5-6 minutes. • Add garlic and cook until fragrant, 1-2 minutes.