• Preheat oven to 220°C/200°C fan-forced. • Cut potato into 0.5cm-thick rounds. • Thinly slice pear into wedges. • Place hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• Place potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. • Spread out in a single layer. Roast until tender, 25-30 minutes.

• Meanwhile, combine panko breadcrumbs (see ingredients), a pinch of salt and a drizzle of olive oil in a small bowl. • In a shallow bowl, combine lemon pepper seasoning, generous drizzle of olive oil and a pinch of salt. • Dip chicken into lemon pepper mixture to coat. Place skin side down on a second lined oven tray. • Spoon over panko, gently pressing down so it sticks. TIP: Don't worry if some of the crumb falls off, you'll use it later! Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.

• Bake chicken until cooked through (when no longer pink inside) and the crumb is slightly golden, 14-16 minutes.

• While chicken is baking, to a medium bowl, combine a drizzle of vinegar and olive oil. Season. • Just before serving, add mixed salad leaves and pear, tossing to coat. Little cooks: Take the lead by tossing the salad!

• Divide roasted potato rounds, crumbed chicken and pear salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!