Chicken & Bacon Parmigiana

While the fries are baking, thinly slice the celery. Roughly chop the baby spinach leaves.

Place each chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. In a shallow bowl, combine the garlic & herb seasoning, plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Coat the chicken in the flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the bacon, turning, until golden, 4-5 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with enough olive oil to cover the base of the pan. Cook the crumbed chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer the chicken to a second lined oven tray. Roughly chop the parsley leaves. Top each piece of chicken with the bacon, tomato sugo (see ingredients), parsley, shredded Cheddar cheese and grated Parmesan cheese. Bake until the cheese has melted and the chicken is cooked through, 8-10 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is baking, combine the shredded cabbage mix, celery, baby spinach and the mayonnaise in a medium bowl. Season to taste.