Chicken Milanese With Green Mash And Baby Kale Pesto

Preheat the oven to 180°C/ 160°C (fan)/ gas 4

Boil a kettle

Peel and chop the potatoes roughly into bite-sized pieces

Add the chopped potatoes to a pot of boiled water with a pinch of salt and cook over a high heat for 15 min or until they're fork-tender

Meanwhile, cover the chicken breasts in cling film and bash them with a rolling pin until evenly flattened and approx. 1cm in thickness

Combine the panko breadcrumbs with a drizzle of olive oil and a pinch of salt on a large plate

Add the juice of 1/2 [1] lemon to a bowl with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper

Give it a good mix up until the lemon and oil have combined - this is your lemon & olive oil mix

Dip the flattened chicken breasts in the lemon & olive oil mix then press firmly into the panko breadcrumbs until both sides are evenly coated

Add the coated chicken to one side of an oiled baking tray

Add the cherry tomatoes to the other side of the baking tray with a drizzle of olive oil, a pinch of salt and a grind of black pepper

Put the tray in the oven for 20 min or until the chicken is cooked through (no pink meat!) and the tomatoes have started to blister and char

Meanwhile, wash the baby kale then add it to a food processor

Peel the garlic and grate the cheddar cheese

Add the garlic (not a fan of raw garlic? Go easy!), the grated cheddar, walnuts, 3 tbsp [6 tbsp] olive oil, the juice of the remaining lemon and 1/2 tsp [1 tsp] salt to the food processor

Whizz it all up until blitzed but not smooth and set aside – this is your baby kale pesto

Once cooked, drain the potatoes and return them to the pot with a large knob of butter

Mash them until smooth

Add half of the baby kale pesto (you'll use the rest later!) to the pot, then mix to combine – this is your green mash