Crispy Breaded Peri Peri Chicken

Meanwhile, peel and grate the garlic (or use a garlic press). 

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick.

Season with salt and the peri peri seasoning. Press the seasoning into the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Season with salt and pepper.

In another bowl, combine the panko breadcrumbs and the salt (see pantry for amount).

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 a baking tray and bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan.

Meanwhile, heat a drizzle of oil in a small frying pan on medium-high heat.

Once hot, add the peas and stir-fry for 2-3 mins.

Add the garlic and fry until fragrant, 1 min, then remove from the heat. Season with salt and pepper.

When the chips have a few mins left, sprinkle over the cheese and return to the oven until melted, 2-3 mins.