Garlic & Herb Chicken Parmigiana

While the veggies are roasting, finely chop the garlic. In a small saucepan, heat a drizzle of olive oil over a medium heat. Cook the garlic until fragrant, 1 minute. Add the crushed & sieved tomatoes, the salt, the brown sugar and the butter and stir to combine. Reduce the heat to low and simmer, stirring occasionally, 5-6 minutes.

While the sauce is simmering, place the 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 the panko breadcrumbs. Coat the chicken in the flour, followed by the egg and finally the breadcrumbs. Transfer to a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the chicken until golden, 2 minutes each side. Transfer the chicken to a second lined oven tray. Top each piece with the tomato sauce and sprinkle over the shredded Cheddar cheese. Bake until the cheese is melted and the chicken is cooked, 8-10 minutes.

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

While the chicken is baking, thinly slice the cucumber into half-moons. In a large bowl, combine the balsamic vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Add the roasted veggies, cucumber and mixed salad leaves to the dressing. Toss to coat.