Parmesan-Crumbed Chicken & Apple Sauce

• Meanwhile, thinly slice carrot into sticks. Trim green beans. Finely chop apple. • In a medium bowl, combine grated Parmesan cheese, panko breadcrumbs (see ingredients), a drizzle of olive oil and a pinch of salt and pepper.

• Cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals. • Place chicken on a second lined oven tray, sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. Top with cheesy panko mix. • Place chicken on the lower oven shelf and bake until cooked through, 12-16 minutes.

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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot and green beans until tender, 5-6 minutes. • Add half the butter, season and turn to coat. Transfer to a bowl and cover to keep warm.

• Return pan to medium-high heat with the remaining butter and a drizzle of olive oil. Cook apple, tossing occasionally, until browned, 2-3 minutes. • Add onion chutney, chicken-style stock powder (see ingredients), the balsamic vinegar and water. Stir to combine and simmer until slightly reduced, 2-3 minutes. Season to taste.