A pub-style parmigiana made in the comfort of your own home. This recipes shows how classic “unhealthy” meals can be made healthy from home. Frying in olive oil provides healthy fats. 

• 1 punnet cherry tomatoes (halved) 
• 2 chicken breasts 
• 4 cups mixed salad leaves 
• 1 cup Passata 
• 2 cups panko breadcrumbs 
• 1 cup shredded low-fat cheese 
• 2 tbsp plain flour 
• 2 eggs 
• Drizzle of balsamic vinegar 
• Drizzle of olive oil

1. Preheat oven to 220°C/200°C fan forced. Place chicken breast between two sheets of baking paper. Pound with a meat mallet (or rolling pin) until about 2cm-thick. 
2. In a shallow bowl, add plain flour. In a second shallow bowl add a pinch of salt and the egg, whisk until combined. In a third shallow bowl, place panko breadcrumbs. 
3. Toss chicken into the flour to coat, then egg mixture to coat, and then into the breadcrumbs. Transfer to a plate. 
4. In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken until golden, 2 minutes each side. Transfer chicken to a lined oven tray. 
5. Top each piece with two spoonful’s of the tomato passata, then sprinkle with shredded cheese. Bake until cheese is melted, and chicken is cooked through, 8-10 minutes. 
6. Meanwhile, combine mixed salad leaves, cherry tomatoes, and a drizzle of balsamic vinegar. Toss to coat. 
7. Serve chicken with salad.