Coat 500g chicken breast with 40g cornflour and 2 Tbsp mixed Italian herbs
Cook chicken in oven at 220°C fan for 18-20 minutes, flipping halfway, or in air fryer at 200°C for 12-14 minutes, shaking halfway
Sauté 2 cloves garlic and ½ red onion
Add 50g sun-dried tomatoes with oil, 1 Tbsp Italian mixed herbs, and 1 Tsp chilli flakes
Pour in 400ml chicken stock and simmer
Stir in 100g light soft cheese and 50g parmesan until melted
Add handful of fresh basil to sauce
Cook 1 ⅓ cups uncooked brown rice according to package directions
Serve crispy chicken with sauce over brown rice, garnished with fresh basil
