• Preheat oven to 220°C/200°C fan-forced. • 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.

• 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. TIP: The chicken will finish cooking in step 3!

• In a microwave safe bowl, combine passata (see ingredients), the brown sugar and the butter. Heat in 10 second bursts, until melted. Stir to combine. • Top each piece of chicken with passata mixture, 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 pear into wedges. • Slice tomato into thin wedges. • Grate carrot.

• In a large bowl, combine pear, tomato, carrot, spinach & rocket mix, a drizzle of the vinegar and olive oil. Season to taste.

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