Method

1. Preheat the oven to 180°C/160°C fan.

2. Place the new potatoes on their flattest side and begin turning them into hasselback potatoes. Use a sharp knife to slice ⅔ of the way down the potato, starting from one end to the other end. Slice as close to the previous slice as possible to create a fanning effect along the potato.

3. Drizzle a non-stick baking tray with ½ tbsp of olive oil. Drizzle another ½ tbsp of oil over the sliced potatoes. Season with salt and pepper, and set aside while preparing the chicken.

4. Beat the egg in a pasta bowl or plate, and season with salt and pepper. Add the parmesan to another similar-sized bowl or plate.

5. Dip the chicken breasts into the egg and then into the parmesan, and cover all over. Place the coated chicken breasts into the baking tray and bake the chicken and potatoes for 30-35mins, or until golden.

6. Just before the chicken is finished, prepare the green vegetables. Either steam or pan-fry them in a non-stick frying pan with 1 tbsp of olive oil.