Pan Fried Chicken Q3 - no basil, no passata - swapped for flavoured toms

Pop the broccoli florets onto another baking tray. Drizzle with oil, a pinch of salt and black pepper. Leave to the side. 15 mins before the potatoes are ready, pop the broccoli on the middle shelf of the oven to roast for the final 15 mins. 

Meanwhile, lay one of the chicken breast between two sheets of clingfilm. Bash with the bottom of a pan until 2cm thick all over. Repeat with the other breast(s). Pop the flour in a large bowl with the garlic salt, remaining thyme and a good grind of black pepper. Add the chicken and mix together with your hands. Ensure the chicken is well coated. Shake off any excess flour. IMPORTANT: Wash your hands after handling raw meat!

Heat a glug of oil in a large frying pan on medium high heat. Once 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, 4-5 mins on each side, then remove to a chopping board to rest. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While your chicken is cooking, pour the chopped tomatoes with basil into a small pan. Season well with black pepper and pop on a medium high heat. Bring to the boil, then reduce the heat slightly and simmer until thickened, 8-10 mins. Taste, and add a pinch of salt or more pepper if necessary. Remove from the heat.