Pan Fried Chicken

Pop the broccoli florets onto a baking tray. Drizzle with oil, a pinch of salt and black pepper. Leave to the side. 15 mins before the potatoes are ready, add the broccoli to the oven to roast for the final 15 mins. Pull the bail leaves from their stalks. Roughly chop the leaves and discard the stalks.

Meanwhile, lay one of your chicken breasts between two sheets of clingfilm and bash with either a rolling pin or frying pan until 2cm thick. Repeat with the other breasts. Pop the flour in a large bowl with the garlic salt, remaining thyme and a good grind of black pepper. Add the chicken breasts and mix together with your hands to ensure the chicken is well coated in the seasoned flour. Shake off any excess flour.

Heat a glug of oil in a large frying pan on medium high heat. Once the oil is really nice and hot, lay in the chicken breasts (you can do this in batches if your pan isn't big enough, you want them in a single layer). Cook until golden and cooked thorough, 4 mins on each side, then remove to a chopping board and cover with foil. Tip: The chicken is cooked when no longer pink in the middle.

Once your chicken is cooked and removed from your pan. Drain off any excess oil and put your pan back on medium heat. Pour in the passata, season with a pinch of salt and black pepper. Bring to a simmer, then stir in the basil. Bring back to a simmer then remove from the heat.