Pineapple Chicken Parmigiana

Preheat oven to 200°C/180°C fan-forced. Grease and line a large baking tray with baking paper. Heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Place chicken on a plastic chopping board. Using a large sharp knife, cut each chicken fillet in half horizontally to make 8 pieces.

Cook chicken, in batches, for 1 minute each side or until browned. Transfer to prepared tray. Top with tomato and mozzarella and bake for 8-10 minutes or until chicken is cooked through and golden. Reserve half of the chicken for next day’s lunch.

Return pan to heat. Heat 1 tbs of remaining oil. Add breadcrumbs and garlic and cook, stirring, for 1-2 minutes or until golden. Remove from heat. Cool slightly. Zest and juice 1 lime, then cut remaining lime into wedges. Stir chilli and lime zest into panko mixture. Reserve half of the panko mixture for next day’s lunch.

Finely chop pineapple. Reserve half each of the pineapple, rocket, coriander, onion, lime juice and oil for next day’s lunch. Place remaining coriander, remaining onion, remaining lime juice and remaining oil in bowl with rocket. Season. Spoon rocket mixture onto plates. Top with remaining chicken and sprinkle with remaining panko mixture. Serve.