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

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. 

Season with the lemon & herb seasoning, salt and pepper. 

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs into another bowl, 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 completely 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, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything cooks, cut the tomato into 3cm chunks.

Pop the tomato into a medium bowl, drizzle with a little oil and season with salt and pepper. Set aside for now.

Just before you are ready to serve, add the baby leaves to the bowl of tomatoes and toss together.

When ready, plate up your crispy chicken and sweet potato chips with the burger sauce on the side for dipping.

Serve the salad alongside with the balsamic glaze drizzled over.

Enjoy!