• 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 diced bacon and onion, stirring, until golden, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add passata, the salt, the brown sugar and the 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. • In a shallow bowl, whisk the plain flour, a pinch of salt and the egg until combined. In a second shallow bowl, place panko breadcrumbs. • Dip chicken into the egg mixture to coat, and then into the breadcrumbs. Transfer to 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 Cheddar cheese. • 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!

• Combine the honey and a drizzle of the vinegar and olive oil in a medium bowl. • Season, then add mixed salad leaves, and snacking tomatoes. Toss to coat. Little cooks: Help combine the dressing ingredients and toss the salad!

• Divide classic chicken and bacon parmigiana between plates. • Serve with garden salad. Enjoy!