Step 1

Preheat the oven to 200°C (fan-forced). Toss sweet potato fries and cornflour in a bowl. Add chilli, maple, oil and 2 tsp salt, and toss to combine

Step 2

Divide fries between two baking paper-lined baking trays. Roast, turning fries halfway, for 35 minutes or until crisp. Cover with foil and set aside

Step 3

Return to oven for 5 minutes before serving to warm.

Step 4

Meanwhile, using a rolling pin, flatten chicken between 2 sheets of baking paper.

Step 5

Combine crumbs, parmesan and thyme in a bowl. Season. In a separate bowl, whisk eggwhite and mustard.

Step 6

Dip chicken in egg, then coat in crumbs. Place on a baking paper-lined baking tray. Top chicken with mozzarella and chill until needed.

Step 7

For relish, combine garlic, oil, vinegar and anchovy in a bowl. Season with pepper, then add eggplant and tomato and toss to coat.

Step 8

Transfer to a baking paper-lined baking tray. Roast on bottom shelf of the oven for 10 minutes, then add chicken to the top shelf.

Step 9

Roast for a further 15 minutes or until cheese is melted and chicken and vegetables are cooked. Set aside for 5 minutes to rest.

Step 10

Top chicken with tomato, eggplant and roasting juices. Serve with fries.