Chicken Parmesan with Miso Balsamic Salad

Soften the White Miso Paste (2 Tbsp) in the microwave for 30 seconds using heat function P8 (or at 800W). Whisk until loosened.

Drizzle in the Balsamic Vinegar (4 Tbsp), Olive Oil (2 Tbsp), and Honey (1 Tbsp) and whisk until combined. Set aside.

Butterfly the Boneless, Skinless Chicken Breasts (4) and cover with baking paper. Flatten the breasts to a uniform thickness with a meat mallet or small saucepan.

Combine the Parmesan Cheese (4 Tbsp) and Panko Breadcrumbs (3/4 cup) into a tray. Fill 2 more trays with each All-Purpose Flour (1/2 cup) and beaten Eggland's Best Classic Eggs (2). Season each tray with Salt (to taste) and Ground Black Pepper (to taste) and mix well.

Coat each chicken breast with a dusting of flour and egg wash before covering on both sides with the parmesan panko mix. Press down gently to make sure they are fully covered. Set aside on a heatproof rack.

Grill the crumbed chicken in the microwave for 10 minutes using Grill function (or at 1100W) on high heat.

Flip the chicken breast, then cook again for 10 minutes in the same setting.

Whilst the chicken is cooking, combine the Heirloom Tomatoes (2 1/2 cups) and Fresh Basil Leaf (1 bunch) together before drizzling lightly with the miso balsamic dressing.

Serve the chicken with a sprinkle of salt and pepper and a generous scoop of miso balsamic salad. Cooking results may vary depending on microwave oven use.