Preheat your oven to 220°C/200°C fan/gas mark 7.

Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another medium bowl, then season with the salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated.

Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a large baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. Discard the oil from the chicken pan. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

Peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes.

Grate the Cheddar.

Halve the ciabatta and lay onto a medium baking tray, cut-side up. Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Sprinkle over the Italian style cheese.

Once the chicken has finished cooking, remove from the oven, spoon over the marinara sauce and top with the grated Cheddar. Return to the middle shelf of your oven until golden and bubbling, 4-5 mins.

At the same time, transfer the garlic ciabatta to the top shelf and bake until golden, 4-5 mins.

While everything's in the oven, add the filled pasta to your pan of boiling water and bring back to the boil. Cook until tender, 3 mins.

Once the pasta is cooked, drain in a colander and gently transfer back to the pan.

Stir through the pesto and butter (see pantry for amount) and season with salt and pepper. 

Share your chicken parmigiana and pesto pasta between your plates.

Serve the baby leaves and tomatoes alongside and drizzle over the balsamic glaze.

Serve with the cheesy garlic ciabatta alongside. 

Enjoy!