• Boil a large pot of salted water for the potatoes.
• Chop the potatoes into 2cm chunks. Trim and thinly slice the scallion.
• When the water is boiling, add the potatoes and cook until fork tender, 15-20 mins.
• Once cooked, drain in a colander and return to the pot, off the heat.
• Add a knob of butter and a splash of milk or water. Mash until smooth. Add the sliced scallion, then season with salt and pepper. Cover to keep warm.

• Cut the tomato into 2cm chunks.
• Season the breadcrumbs with salt and pepper.
• Place a hand on top of the chicken. Slice from thick end to thin point until there's 2cm left. Open it up like a book. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• Season the chicken with salt and pepper.
• Spread mayo over the chicken until completely coated.
• Press the breasts into the breadcrumbs, covering all sides to achieve an even crust.

• Place a large pan over medium-high with a glug of oil.
• Add the chicken and fry until brown, crispy and cooked through, 3-6 mins on each side. IMPORTANT: Chicken is cooked when no longer pink in the middle. 

• Return the pan to medium-high heat with a knob of butter.
• When melted, add the demi-glace and cook, stirring until warmed through, 2-3 mins. 
• Just before serving toss the tomato with salad leaves, balsamic glaze and a drizzle of oil.
• Season with salt and pepper.

TIP: Add a splash of water to loosen the sauce if required.

• Divide the chicken between plates.
• Drizzle over some of the demi-glace.
• Serve sweet potato champ and salad alongside.