Healthy Chicken Parmigiana with chips

Preheat oven to 220C/210C fan

Place chips on a lined oven tray and lightly spray with oil - cook according to directions on packet

Place panko breadcrumbs plus dried thyme, beaten egg and flour in 3 separate shallow dishes

Carefully cut each chicken breast to half the thickness

Cover the chicken breasts with glad wrap and pound until an even thinner thickness

Dip the chicken into the flour, then the egg and finally the panko until evenly coated on both sides

Season the chicken with salt and pepper

Heat the olive oil in a large frying pan to a medium heat and fry the onions for a few minutes and then the chicken 3 or 4 mins either side until golden brown

Place the chicken breasts in a shallow baking dish and top with a slice of prosciutto, tomato sauce and a slice of mozzarella cheese

Once the chips have started to brown and become crisp, place the tray at the bottom of the oven and keep warm

Heat the grill to the highest setting and place the baking tray with the chicken breasts under the grill

In the meantime, prepare and steam the broccoli and sugar snap peas

Once the cheese starts to bubble and the sauce is heated through, take everything out of the oven

To serve place the chicken and onions with the sauce together with the chips and vegetables

NB - To be able to cook all the chicken breasts at the same time, it is advisable to use 2 large frying pans, otherwise cook a couple of chicken breasts at one time

* Ham can be substituted for the prosciutto