• Preheat oven to 220°C/200°C fan-forced. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place herb crumbing mixture. • Coat chicken tenderloins in flour mixture, followed by the egg and finally in the crumbing mixture. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, cook chicken until golden, 2-3 minutes each side. Transfer chicken to a lined oven tray. • Top each piece of chicken with passata (see ingredients), then sprinkle with Cheddar cheese. • Bake until cheese is melted and chicken is cooked through (when no longer pink inside), 8-10 minutes.

• Meanwhile, thinly slice apple and tomato into wedges. • Grate carrot. • In a large bowl, combine apple, tomato, carrot, spinach & rocket mix, a drizzle of vinegar and olive oil. Season to taste.

• Divide classic chicken parmigiana tenders between plates. • Sprinkle over chilli flakes (if using). • Serve with apple, tomato and rocket salad. Enjoy!