Parsley & Rosemary Crusted Chicken

Cook the potato in the boiling water until soft when pierced with a knife, 10-12 minutes. When the potato has 2 minutes cook time remaining, add the green beans until just tender. Drain the potato and green beans and set aside to cool.

While the potato is cooking, combine the salt and plain flour in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the parsley, rosemary, garlic, lemon zest, panko breadcrumbs and a good pinch of salt and pepper. Dip the chicken into the flour mixture, followed by the egg, and finally in the panko mixture. Transfer to a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the chicken until golden, 2-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan.

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

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the diced bacon, breaking up with a spoon, until browned, 4-5 minutes. Transfer to a large bowl. Add the mustard mayo, a drizzle of olive oil and a squeeze of lemon juice. Season. Add the potato and green beans, baby spinach leaves and spring onion. Toss to coat.