Seared Chicken Parma Bake with Kumara Roasties

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Lightly greasy a medium oven dish with a lip (measuring about 20 x 30cm). Toss kumara on prepared tray with a drizzle of oil and season with salt and pepper. Roast on bottom rack of oven for about 20 minutes. Toss through silverbeet and return to oven for a further 5 minutes, until kumara is tender and silverbeet is just wilted.
2. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Heat a drizzle of oil in a large fry-pan on high heat and cook steaks for 1-2 minutes each side, until browned but not cooked through.
3. Transfer chicken to prepared baking dish and return pan to medium-high heat with a drizzle of oil. Cook leek for about 2 minutes, until tender. Add salt, courgette and Italian spices, and cook for 1-2 minutes, until fragrant.
4. Add wine/first measure of stock and cook until liquid is almost evaporated. Add stock and tomatoes, bring to a simmer and cook for 6-8 minutes, until thickened and reduced. Add Worcestershire sauce and season to taste with salt and pepper.
5. Pour tomato sauce over chicken in prepared dish. Mix together breadcrumbs, Parmesan and olive oil in a shallow bowl and sprinkle over tomato sauce. Bake for about 8 minutes, until chicken is cooked through and crumbs are golden and crunchy.
6. To serve, divide kumara roasties between plates and top with seared chicken Parma bake.