Herby Chicken with Potato and Cauliflower Gratin

Steps

1. Prep gratin Slice onion and sundried tomatoes. Cut cauliflower into small florets; remove white stem from silverbeet and thinly slice leaves until you have about 1/2 cup worth.
2. Cook gratin Heat an oven-proof fry-pan on medium heat. Melt a knob butter and add cauliflower and onion to pan. Cook cauliflower with 1/4 tsp salt, stirring occasionally, for about 10 minutes. Add cream, stock and sundried tomatoes, simmer for 3 minutes, until slightly reduced. Add potatoes to pan and lightly smash with a fork. Sprinkle over panko and Parmesan and grill for about 5 minutes, until golden.
3. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss with Italian spices and season.
4. Cook chicken Heat a drizzle of oil in a fry pan on medium-high heat. Cook chicken for 3-5 minutes each side, depending on thickness, or until cooked through. Remove from pan and set aside to rest. Add silverbeet and a splash of water to pan and cook for about 2 minutes until tender.
5. To finish Slice chicken and toss in any resting juices.
6. Serve chicken with potato gratin and silverbeet on the side.