• Preheat oven to 220°C/200°C fan-forced.
• Finely chop brown onion (see ingredients).
• Finely chop garlic.
• Halve snacking tomatoes. Set aside.

Little cooks: Don your goggles and have a go at 
peeling off the onion’s outer layer!  

• In a small saucepan, heat a drizzle of olive oil over 
medium heat. Cook onion, stirring, until softened, 
2-3 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Add passata, the salt, brown sugar and butter. Stir 
to combine. Reduce heat to low and simmer for  
5 minutes. 

• Meanwhile, place chicken breast between two 
sheets of baking paper. Pound with a meat mallet 
(or rolling pin) until about 2cm-thick.
• Evenly spread one-step coater on a plate.
• Press chicken into crumb, turning to coat. Set aside 
on a plate. 

Little cooks:  Help crumb the chicken! Use one hand for 
the wet ingredients and the other for the dry ingredients 
so you don't end up with sticky fingers. Make sure to 
wash your hands well afterwards. 

• In a large frying pan, heat enough olive oil to coat 
the base over medium-high heat. When oil is hot, 
cook chicken until golden, 2 minutes each side.
• Transfer chicken to a lined oven tray. Top each 
piece with two spoonfuls of the tomato sauce, then 
sprinkle with grated mozzarella. 
• Bake until cheese is melted and chicken is cooked 
through (when no longer pink inside), 8-10 minutes. 

TIP: Keep any leftover sauce for pasta or pizza!

• In a medium bowl, add mixed salad leaves, 
tomatoes and finger lime dressing. Season to taste 
and toss to coat. 

Little cooks: Help combine the dressing ingredients 
and toss the salad! 

• Divide golden cheesy chicken parmigiana 
between plates.
• Serve with zingy cherry tomato salad. Enjoy!