• Preheat oven to 240°C/220°C fan-forced. Cut each Moemoe potato in half lengthways. 
• Pick and finely chop rosemary.
• Place each potato half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through. 

• Place potatoes on a lined oven tray, flat-side down. Drizzle with olive oil, sprinkle over rosemary and season with salt and pepper.
• Roast until tender, 30-35 minutes.
• In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp. 

Little cooks: Help with sprinkling over the seasoning and tossing the potatoes.

• Meanwhile, cut broccoli into small florets, then roughly chop stalk.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a shallow bowl, combine garlic & herb seasoning and the plain flour. 
• In a second shallow bowl, whisk the egg.
• In a third shallow bowl, place panko breadcrumbs. Dip chicken into the flour mixture to coat, then into the egg and finally into the breadcrumbs. Set aside on a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers!

• When potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook crumbed chicken in batches, until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.

TIP: Chicken is cooked through when it's no longer pink inside. 

• While chicken is cooking, add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave broccoli on high until just tender, 2-4 minutes.
• Drain broccoli, then return to the bowl and season with salt and pepper. 

• Divide herby crumbed chicken, lava Moemoe potatoes and steamed broccoli between plates. 
• Serve with chargrilled capsicum relish and garlic aioli. Enjoy!