Baked Chicken Parma

Step 1: Preheat oven to 200°C (180°C fan forced).

Step 2: Spread ¼ cup diced tomato in the base of a large ovenproof dish.

Step 3: Halve each chicken breast lengthways to form 4 thin breast steaks and using a rolling pin, pound steaks between 2 sheets of plastic wrap to 5mm thickness. Arrange chicken on tomatoes in pan base; layer each with basil leaves, sundried tomatoes pieces and capsicum. Pile on spinach, spoon over remaining diced tomatoes and sprinkle with mozzarella and bake for 20 minutes until chicken is cooked and melted cheese has browned.

Step 4: Place sweet potato in a steaming basket over a medium saucepan of boiling water; steam for 10-15 minutes or until tender and then discard water and return potato to the hot dry saucepan and add 1/4 cup milk and mash with a potato masher until smooth, adding additional milk if required for desired consistency.

Step 5: Divide sweet potato and chicken between serving plates, sprinkle with basil and serve with fresh chilli for extra heat.