Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the green beans. Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

Put the panko breadcrumbs and olive oil for the crumb (see ingredients for amount) in a small bowl. Season with salt and pepper and mix well. Pop the chicken breasts onto a lined baking tray and season them well. Spoon the mayo over the top half of each breast. Sprinkle over the crumb mixture and press it down with a spoon.

When the oven is hot, roast the chicken on the top shelf until cooked through and golden on top, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. When 10 mins of cooking time remain, remove the tray and add the green beans alongside the chicken. Drizzle with oil, season with salt and pepper then toss to coat. Return to the oven and roast for the remaining time until tender, 8-10 mins.

Whilst the chicken cooks, add the potatoes to the boiling water and cook until you can easily slip a knife through, 15-20 mins. Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper. Cover with a lid to keep warm.

Meanwhile, pop the hoisin and sweet chilli sauce into a small bowl and mix together.

When everything is ready, serve the breaded chicken on top of a large helping of mash with the green beans alongside. Spoon over as much sweet chilli and hoisin sauce as you like. Enjoy!