Cheeky Chicken Parma with Mash & Greens

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Prep potatoes, add to a large pot and cover with hot tap water. Cook on high heat for 20-25 minutes, until tender. Drain and return to pot with milk and butter. Mash until smooth and season to taste with salt and pepper.
3. Prep onion and carrot and set aside. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season with salt and pepper.
4. Heat oil in a large fry-pan on high heat and cook chicken for about 2 minutes each side, until golden but not cooked through. Transfer chicken to a medium baking dish and spread out in a single layer. Reserve pan.
5. Return pan to medium-high heat with oil and cook onion and carrot with salt for about 4 minutes, until soft. Add tomato paste and veggie Italian herbs and cook for a further minute. Add canned tomatoes, stock and sugar, bring to a simmer and cook for about 3 minutes, until thickened. Season to taste with salt and pepper.
6. Top chicken with sauce, sprinkle with cheese and place on middle oven rack to cook for 7 minutes. After 7 minutes, switch oven to high grill and grill for 3-5 minutes, until chicken is cooked through and cheese is golden.
7. Prep broccoli. Heat oil in a second fry-pan on medium-high heat. Cook broccoli for about 3 minutes. Add spinach, butter and almonds and cook for 2 minutes further, until veggies are tender, and almonds are toasted. Season to taste with salt and pepper.
8. Mash with chicken, sauce and greens.