Naked Chicken Parmigiana with Orange Salad

Steps

1. Cook potatoes and prep veggies Preheat oven to 220oC. Set aside a baking dish (about 24 x 30cm). Quarter potatoes and toss with a drizzle of oil on a lined oven tray. Season and roast for 25 minutes, until tender. Finely dice onion and grate courgette and set aside.
2. Cook veggies Heat a drizzle of oil in a medium fry-pan on medium-high heat and cook onion for 2–3 minutes, until soft. Add tomato paste and first measure of Italian seasoning and cook a further 1 minute, until fragrant. Add canned tomatoes, courgette and stock, reduce heat to medium and simmer for 8–10 minutes, until thickened and reduced.
3. Prep chicken While sauce simmers, pat chicken dry and cut into steaks. Place your hand on top of chicken and slice through horizontally. Season and coat with second measure of Italian seasoning.
4. Cook chicken Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 3–5 minutes each side (depending on thickness), 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 turn oven to high grill.
5. Grill chicken Place chicken Parmigiana in oven for 2–3 minutes, until cheese is bubbling and golden. Roughly chop lettuce; peel carrot into ribbons; peel and segment oranges. Add to a large bowl with a drizzle of olive oil and vinegar and toss to coat. Season to taste.
6. Serve potatoes and chicken Parmigiana with orange salad on the side.