Crispy chicken parmigiana with roast cherry tomatoes

Preheat the oven to 200ºC, gas mark 6. Put the tomatoes, still on the vine, into a baking dish with the garlic cloves and drizzle over 3 tbsp olive oil. Season, then put into the oven for 15 minutes, or until the tomatoes are cooked but still holding their shape.

Put the chicken breasts between 2 pieces of greaseproof paper, then use a rolling pin to flatten them to about 1cm thick. Add the Crispy chicken parmigiana with roast cherry tomatoes flour to a large plate with 1 tsp salt and ½ tsp freshly ground black pepper, then add the egg to another large plate and whisk to combine. Finally, add the breadcrumbs and cheese to a third plate. Dip the chicken in the flour to coat completely, then dip in the egg, and finally the parmesan breadcrumbs to coat completely.

Meanwhile, place an ovenproof cooling rack over a baking tray. Heat a large nonstick frying pan with the remaining ½ tbsp olive oil over a high heat. Once hot, add the chicken, in batches if necessary, and cook for 2-3 minutes on each side, until golden. Remove to the cooling rack. Divide the mozzarella slices between the chicken breasts, then put the tray into the oven for 8-12 minutes, until the cheese is melted and the chicken is cooked through, the juices run clear and there is no pink meat.

Divide between 4 plates, with sprigs of cherry tomatoes and the garlic on top. Mix together the dressing ingredients, then toss with the rocket and serve on the side.