Crumbed Chicken & Eggplant Veggie Toss

• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • Once the veggies are done, remove tray from the oven. Drizzle veggies with the honey and set aside to cool.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and Nan's special seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture to coat, then into the egg, and finally into breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

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

• When roast veggies have cooled a little, add baby leaves and a drizzle of balsamic vinegar to oven tray and gently toss to combine.