One-Tray Chicken Parmigiana Bake

Preheat oven to 200°C fan-forced. Thinly slice eschalot. Crush garlic. Halve chicken breast horizontally to yield 2 thinner pieces.

Place eschalot, garlic, ½ the Italian Kitchen Herbs seasoning, 20ml (1 tablespoon) olive oil and a pinch of salt and pepper in a roasting dish and mix to combine. Transfer to oven and cook for 8–10 minutes or until eschalot has softened.

Carefully remove tray from oven and add cherry tomatoes. Return to oven for a further 5 minutes or until hot.

Top cherry tomatoes with chicken. Sprinkle with remaining Italian Kitchen Herbs seasoning and season with salt and pepper. Top with mozzarella and sprinkle over panko breadcrumbs. Return to oven and cook for 18–20 minutes or until chicken is cooked through and mozzarella has melted.

While chicken is cooking, cut lemon into wedges. Slice cheeks from pear and thinly slice. Toss rocket and pear together with remaining olive oil and season with salt and pepper.

Divide chicken parmigiana between plates and spoon over any extra sauce. Serve parmigiana with rocket salad and lemon wedges.