Method

• 1. Preheat the oven to 210°C and cut the potatoes into ‘boat’ shaped wedges – all of a similar size. Boil them for 5 minutes then drain and place in one layer (no over-lapping!) in a large casserole / baking dish and add the oil. Shake to just cover the potatoes (add a little extra if you need – no more than a further ½ dessertspoon-ful though – you don’t want them swimming in oil) and roast for 20 minutes. Meanwhile…
• 2. Combine the flour, the dried herbs, the paprika and salt and pepper in a large bowl. Whisk the two eggs and pour onto a dinner plate. Using kitchen scissors cut up the chicken breasts into small pieces (you’ll probably get around 10-12 per breast). Always wash your hands with soap after handling raw meat.
• 3. Check the wedges after 20 minutes. Give them a turn and then roast for a further ten minutes or so. Meanwhile…
• 4. Dip the chicken pieces first in the flour mix, then the egg, then the flour again (shake off any excess). Place all the chicken pieces onto a baking tray. Turn the oven down to nearer 200°C and bake for 10-15 minutes – or until the largest piece is totally cooked through the middle (no pink).
• 5. Add to the cooked wedges the pasta sauce and tuna (combined) and then sprinkle with mozzarella. Place in the oven for the final five minutes or so of the chicken’s baking time – until the cheese has melted and is bubbling.