Easy Nan's Chicken & Oregano-Baked Veggies

While the veggies are baking, thinly slice the pear (see ingredients). In a small bowl, combine the basil pesto and mayonnaise. Set aside. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a shallow bowl, combine the plain flour and Nan's special seasoning, then season with salt and pepper. Dip the chicken into the flour mixture, then transfer to a plate.

When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the chicken, in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. Meanwhile, combine a drizzle of red wine vinegar and a drizzle of olive oil in a large bowl, then season. TIP: Chicken is cooked through when it's no longer pink inside.