Naked Chicken Parmigiana with Orange Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Set aside a medium baking dish (measuring about 23 x 16cm). Preheat BBQ grill to high (if using).
2. Toss potatoes with olive oil on prepared tray and season with salt. Roast for 20–22 minutes, until tender and golden. While potatoes roast, finely dice onion. Heat a drizzle of oil in a medium fry-pan on medium-high heat and cook onion for about 2 minutes, until soft.
3. Add tomato paste and first measure of Italian seasoning and cook a further 1 minute, until fragrant. Add chopped tomatoes and stock, reduce heat to medium and simmer for 8–10 minutes, until thickened and reduced. Season to taste with salt and pepper. While sauce simmers, pat chicken dry with paper towels.
4. Cut chicken into steaks. To do this, place your hand flat on top of the chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Season with salt and pepper and coat with second measure of Italian seasoning.
5. Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 2–3 minutes each side, or until cooked through. Transfer chicken to baking dish, divide tomato sauce evenly over chicken and top with grated cheese. Once potatoes are cooked, remove from oven and set aside. Turn oven to high grill.
6. Move oven rack closer to top of oven and grill chicken for 2–3 minutes, until cheese is bubbling and golden. While chicken cooks, whisk mustard, vinegar and olive oil together in a large bowl. Add lettuce, capsicum and orange to bowl with dressing and toss to combine. Season with salt and pepper.
7. Divide roast potatoes between plates and top with naked chicken Parmigiana. Serve orange salad on the side.