Classic Chicken Parmigiana

• Meanwhile, finely chop garlic. Grate the Cheddar (see ingredients). • In a small saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1 minute. • Add crushed & sieved tomatoes (see ingredients), the salt, brown sugar and the butter and stir to combine. Reduce heat to low, then simmer, stirring occasionally, 5-6 minutes.

• While the sauce is simmering, place 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 panko breadcrumbs. • Coat chicken first in flour mixture, followed by the egg and finally the breadcrumbs. Transfer to 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 minutes each side. • Transfer chicken to a second lined oven tray. Top each piece with parmigiana sauce and sprinkle over cheese. • Bake until cheese is melted and chicken is cooked through, 8-10 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• In a large bowl, combine the balsamic vinegar and a pinch of salt and pepper. Add roasted veggies and deluxe salad mix, then gently toss to coat.