Herby Fig Jam Chicken and Cheddar Ciabatta

Meanwhile, grate the Cheddar cheese.

In a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.

When the chips have 15 mins remaining, 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 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

In a medium bowl, combine the roasted spice and herb blend, plain flour (see pantry for amount) and 0.25 tsp salt, then set aside. Add the chicken and toss to coat.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, add the fig jam to the pan and turn the chicken to coat.

Sprinkle the cheese over the chicken, pop a lid on the pan and remove from the heat until ready to serve.

When the chips have a couple of mins remaining, halve the ciabattas, then pop them into the oven to warm through, 2-3 mins.

When everything's ready, add the baby leaves to the dressing bowl. Toss to coat. TIP: Don't add the leaves too early or they'll go soggy.