• Preheat oven to 240°C/220°C fan/gas mark 9.
• Halve any larger potatoes.
• On a lined baking tray, toss the potatoes with salt, pepper and a drizzle of oil. Roast on the top shelf of the oven, 15-20 mins.
• After 20 mins, remove from the oven. Lightly crush each potato with the bottom of a pan.
• Drizzle with oil. Sprinkle with cheese and bacon. IMPORTANT: Wash hands and equipment after handling raw meat. Return to the top shelf of the oven until golden, 10-15 mins.

• Meanwhile, in a small bowl, mix together the pesto and mayo.
• In a large bowl, make your dressing by mixing together the balsamic glaze, 1 tbsp of oil (double for 4p), salt and pepper.
• Trim the salad leaves, halve lengthways and thinly slice widthways.
• Trim and thinly slice the scallion.
• Just before serving, toss the salad leaves through the balsamic dressing.

• Lay the chicken out on a board.
• Place your hand flat on top of the chicken and slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. 
• Repeat with the other breast(s).
• Season with salt and pepper.

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

• Beat one egg (double for 4p) in a medium bowl.
• Add the breadcrumbs to a separate bowl. Season with salt and pepper.
• Dip the chicken first into the egg and then the breadcrumbs, ensuring it's completely coated. 
• Shake off any excess breadcrumbs and transfer to a clean plate.

• Place a large pan over high heat with just enough oil to cover the bottom. 
• Once hot, lay the chicken into the pan, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins.
• Turn every 2-3 mins, adjusting the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Meanwhile, pop the buns into the oven to warm through, 1-2 mins.

TIP: Cook in batches if the pan is too crowded.

• When everything's ready, spread the pesto mayo over the cut side of the bun lids.
• Top the bun bases with a handful of balsamic salad.
• Load on the crumbed chicken, then sandwich shut with the bun lids.
• Serve the remaining salad and cheesy bacon smashed potatoes alongside.
• Sprinkle sliced scallion over the potatoes to finish.