Preheat the oven to 220°C/200°C fan-forced. Thinly slice the capsicum. Cut the red onion into 2cm wedges. Place the capsicum, red onion and a drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper. Toss to coat, then roast until tender, 15-20 minutes.

While the veggies are roasting, finely chop the garlic (or use a garlic press). Pick and tear the basil leaves. In a small saucepan, heat a drizzle of olive oil over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the diced tomatoes with garlic & olive oil (see ingredients list), the salt, brown sugar and butter and stir to combine. Reduce the heat to low and simmer, stirring occasionally, 5-6 minutes.

While the sauce is simmering, place the chicken breast between two sheets of baking paper and pound using a meat mallet (or rolling pin) until about 2cm thick. In a shallow bowl, combine the plain flour, garlic & herb seasoning and a generous pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour, followed by the egg and finally in the breadcrumbs. Transfer to a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the chicken and cook until golden, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper. Top each piece with the parmigiana sauce, then sprinkle with 1/2 the basil and the shredded Cheddar cheese. Bake until the cheese melts and the chicken is cooked through, 8-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is baking, thinly slice the cucumber into half-moons. In a large bowl, combine the balsamic vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Add the roast capsicum and onion, cucumber, mixed salad leaves and remaining basil to the dressing. Toss to coat.

Divide the garlic and herb chicken parmigiana between plates and serve with the roast capsicum and cucumber salad.