Four-cheese stuffed chicken parmigianas with garlic-bread crumb

Preheat oven to 180°C fan-forced (200°C conventional).

Process garlic bread in a food processor until fine crumbs form, then transfer to a plate. Combine cheese, parsley and garlic in a small bowl. Put flour on a plate and season. Lightly whisk egg and milk in a shallow bowl and set aside.

Use a small sharp knife to make a deep cut along the thicker side of each chicken breast to form a large pocket (don’t cut all the way through). Press cheese mixture into pockets, then press edges to seal.

Coat chicken in flour and shake off any excess. Dip in the egg mixture, then in the breadcrumbs, pressing firmly to coat. Transfer to a plate. Cover with plastic wrap. Chill for 15 minutes.

Meanwhile, to make salad, toss potato ovals on a large roasting tray with oil. Roast for 50 minutes, tossing occasionally, until golden and cooked through, adding prosciutto to tray in the final 10 minutes of cooking. Cool mixture, then break up prosciutto roughly. Toss with combined extra oil and vinegar, parsley and mixed leaves.

Meanwhile, line an oven tray with baking paper. Arrange chicken on tray and drizzle with oil. Roast for final 30 minutes of potato cooking, turning chicken halfway through.

Once both trays are removed from oven, increase heat to 200°C fan-forced (220°C conventional). Top chicken with pasta sauce and bocconcini. Arrange tomatoes in base of tray. Cook for a further 10 minutes, until chicken is cooked through and tomatoes are blistered.

Garnish parmas with basil and serve with tomatoes and potato salad.