Herby Chicken with Bacon Lardons

Meanwhile, roughly chop the parsley (stalks and all). Put half the parsley in a small bowl and mix with the panko breadcrumbs, Italian style herbs, olive oil for the crumb (see ingredients for amount) and season with salt. Pop the chicken breasts onto a baking tray and season with salt and pepper. Using the back of a spoon, spread the mayo over the top half of each breast and then sprinkle over the crumb mixture. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the oven is hot, roast the chicken on the top shelf until cooked through and golden on top, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion and cook until softened, 8-10 mins, stirring occasionally. Transfer the onion to a small bowl and set the pan aside.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir through the cooked onion. Cover with a lid to keep warm.

Return your frying pan to medium-high heat with a drizzle of oil. Once hot, add the green beansand stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins, then stir through the balsamic vinegar and olive oil for the dressing (see ingredients for amount) and remove from the heat.

Reheat the onion mash if necessary, then share between your plates. Serve the herby crumbed chicken and garlicky green beans alongside, drizzling over any balsamic dressing from the pan. Finish with a sprinkling of the remaining parsley. Enjoy!