Chicken Parma Bake with Kumara Roasties

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Grease a baking dish (about 20 x 30cm). Dice kumara 2cm and toss on prepared tray with a drizzle of oil and season. Roast, on lower oven rack for about 20 minutes. Roughly chop silverbeet, toss through kumara and roast a further 5 minutes, until tender.
2. Thinly slice leek and dice courgette 1cm and set aside. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Heat a drizzle of oil in a medium fry-pan on high heat. Season chicken and cook for 1-2 minutes each side, until browned.
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 soft. Add salt, courgette and Italian herb mix, and cook for about 1 minute, stirring until fragrant.
4. Add wine/first measure of stock and cook until liquid is almost evaporated. Add stock and canned tomatoes, bring to a simmer and cook for about 6 minutes, until thickened and reduced. Add Worcestershire sauce and season to taste.
5. Pour tomato sauce over chicken in prepared dish. Mix together breadcrumbs, Parmesan and olive oil in a medium 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 chicken Parma bake.