Chicken and Serrano Parmigiana Style Sandwich

While the chips are in the oven, sandwich each chicken breast between two pieces of baking paper or cling film.

Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another medium bowl, season with the salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to the (now empty) baking tray and bake on the top shelf of your oven until cooked through, 8-10 mins. Discard the oil from the chicken pan. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

While the chicken fries, in a small bowl, mix together the marinara and sugar for the sauce (see pantry for amount).

Drain the mozzarella and cut into 1cm slices widthways (1 per person). Set aside.

Chop the remaining mozzarella into 1cm chunks. Halve the baby plum tomatoes.

Once the chicken is cooked, remove from the oven, spread over the marinara sauce and top with a mozzarella slice. Return to the oven and bake until the cheese has melted, 4-5 mins. 

Meanwhile, in a medium bowl, mix together the balsamic vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the baby plum tomatoes to the dressing and toss to coat. 

Halve the ciabatta. Pop into the oven until warmed through, 2-3 mins.