Chicken florentine

For serves 4

Ingredients:

4 small chickenbreast fillets, trimmed
1/4 cup plain flour
2 tablespoons olive oil
200g baby spinach
1 garlic clove, crushed
125g mozzarella cheese, thinly sliced
700ml bottle Italian tomato pasta sauce
2 teaspoons white sugar
1/2 cup basil leaves, finely shredded
oven-roasted chat potatoes and steamed broccolini, to serve

Preparation:

1. Cut each chicken breast in half through the centre. Cover 1 piece of chicken with a piece of plastic wrap. Using a meat mallet or a rolling pin, pound chicken until about 1cm thick. Repeat with remaining chicken pieces. Sprinkle flour on a plate and season with salt and pepper. Coat chicken pieces in flour, shaking off excess.
2. Heat 2 teaspoons oil in a large, non-stick frying pan over high heat. Add spinach and garlic. Cook for 1 to 2 minutes or until spinach wilts. Season with salt and pepper. Remove to a plate. Wipe pan clean.
3. Heat remaining 1 1/2 tablespoons oil in frying pan over medium-high heat. Add chicken and cook, in batches, for 2 minutes each side or until golden. Remove to a baking tray lined with baking paper. Arrange chicken in a single layer. Top with spinach mixture and mozzarella. Preheat grill on medium-high heat.
4. Pour pasta sauce into frying pan. Bring to a simmer. Cook for 5 minutes. Stir in sugar and basil. Place chicken under grill and cook for 2 minutes or until cheese melts.
5. Divide pasta sauce between shallow serving plates. Top with florentine chicken and serve with potatoes and broccolini.

Parmesan-crumbed chicken

For serves 4

Ingredients:

1/3 cup plain flour
2 eggs
2 cups fresh multi-grain breadcrumbs
1 lemon, rind finely grated
1/2 cup grated parmesan cheese
1/3 cup flat-leaf parsley leaves, chopped
800g chicken tenderloins, tendons removed, trimmed
canola oil, for shallow-frying
mashed potato, steamed green beans and lemon wedges, to serve

Preparation:

1. Preheat oven to 130°C. Combine flour and salt and pepper on a large plate. Lightly whisk eggs in a shallow dish. Combine breadcrumbs, lemon rind, parmesan, parsley and salt and pepper in a separate shallow dish.
2. Lightly coat chicken in seasoned flour, shaking off excess, then dip in egg, then breadcrumb mixture, pressing crumbs on gently with your fingertips to coat.
3. Add oil to a large frying pan so it is 1cm deep. Heat over medium-high heat until sizzling. Cook chicken, in batches, for 2 minutes each side or until just cooked through. Transfer to a baking tray and keep warm in oven.
4. Serve chicken with mashed potato, green beans and lemon wedges.