Before starting, preheat your broiler to high. Wash and dry all produce. Core, then cut apples into 1/2-inch pieces. Whisk together mustard, vinegar, 1 tsp sugar and 2 tbsp oil (dbl both for 4ppl) in a large bowl. Season with salt. Add the apples and toss together. Set aside.

Pat chicken dry with paper towels. Carefully slice into centre of each chicken breast, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper. Pour panko into a shallow dish. Coat chicken all over with mayo. Working with one chicken breast at a time, press each breast into panko to coat completely.

Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil, then chicken. Pan-fry, on one side, until golden-brown, 4-5 min. Flip each breast and add another 1 tbsp oil. Pan-fry, until golden brown, 4-5 min. (NOTE: Don't overcrowd the pan, cook in batches for 4ppl.)Transfer to a baking sheet.

Spoon marinara sauce over chicken, then sprinkle with cheese. Broil in the middle of the oven, until cheese is golden and chicken is cooked through, 5-6 min.\*\*

While the chicken broils, halve the tomatoes. Add spinach, tomatoes and spring mix to the bowl with apples and toss together.

Thinly slice chicken parmigiana. Divide chicken parmigiana and salad between plates.