• Place chicken breast between two sheets of baking paper. Pound with a meat mallet (or rolling pin) until about 1cm-thick. • 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 mix. • Dip chicken into flour mixture to coat, then into egg and finally in crumbing mix. Set aside on a plate.

• Set air fryer to 200°C. Place crumbed chicken onto the base of an air fryer basket and cook until golden, 6-8 minutes (cook in batches if needed). • Flip chicken and top each piece with diced tomatoes with onion & garlic (see ingredients), then sprinkle with Cheddar cheese. Return to air fryer and cook until cheese is melted and chicken is cooked through, 6-8 minutes. TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Cook chicken until golden, 2-3 minutes each side. Transfer chicken to a lined oven tray. Top each piece of chicken with cheesy tomato topping as above. Bake until chicken is cooked through (when no longer pink inside), 6-8 minutes.

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

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