Double Herby Crumbed Chicken & Cheesy Lava Potatoes

• Place potato on lined oven tray, flat side down and repeat with the remaining potato. Season with salt and pepper and drizzle with olive oil. • Toss gently to combine and place rosemary sprigs into hasselback slits to resemble a hedgehog. Roast until tender, 30-35 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp. Little cooks: Help with sprinkling over the seasoning and tossing the potatoes.

• Meanwhile, cut broccoli into small florets, then roughly chop stalk. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine garlic & herb seasoning and the plain flour. 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 egg, and finally in breadcrumbs. Set aside on a plate. Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.

• When potatoes have 10 minutes remaining, 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, 3-5 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• While chicken is cooking, add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl and season with salt and pepper.