Preheat your oven to 220°C/200°C fan/gas mark 7.

In a small bowl, combine the breadcrumbs, mixed herbs, the olive oil and salt for the crumb (see pantry for amount). Season with pepper and mix well.

Pop the chicken breasts on a baking tray and season them. Spoon the mayo over the top of each breast.

Sprinkle over the herby crumb and press it down with the back of the spoon. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

When the oven is hot, roast the chicken on the top shelf until cooked through and golden on top, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, put a large saucepan of water on to boil with 1/2 tsp salt.

Chop the potatoes into 2cm chunks (peel first if you prefer). 

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

While the potatoes cook, trim the green beans. Halve any thick broccoli stems lengthways.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat with a drizzle of oil. 

Once the oil is hot, add the green beans and broccoli to the pan. Stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min more. Add a splash of water and immediately cover with a lid or some foil.

Cook until the veg is tender, 4-5 mins, then stir through the balsamic vinegar (see ingredients for amount) and olive oil for the dressing (see pantry for amount). Remove the pan from the heat.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir through the hard Italian style cheese.

When everything's ready, serve the herby breaded chicken with the mash and garlicky veg alongside, drizzling over any balsamic dressing from the pan.

Enjoy!