Classic Chicken Parmigiana

Heat a drizzle of olive oil in a small saucepan over a medium heat. Cook the onion until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the passata, salt (for the sauce), brown sugar and butter. Stir to combine. Reduce the heat to low and simmer for 5 minutes.

While the sauce is simmering, place the chicken breast between two sheets of baking paper and pound using a meat mallet (or rolling pin) until about 2cm thick. In a shallow bowl, combine the plain flour and a generous pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour, followed by the egg and finally in the breadcrumbs. Transfer to a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the chicken until golden, 2 minutes each side. Transfer the chicken to a lined oven tray. Top each piece with two spoonfuls of tomato sauce, then sprinkle with 1/2 the basil and the shredded Cheddar cheese. Bake until the cheese melts and the chicken is cooked, 8-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside. Keep any leftover tomato sauce to use on pasta or pizza!

While the chicken is cooking, combine the vinegar, honey and a drizzle of olive oil in a medium bowl. Add the mixed salad leaves and cherry tomatoes and toss to coat. Season with salt and pepper.