Baked Chicken Parmigiana
with Sweet Potato Fries & Garden Salad
Who doesn’t love a good parmigiana? That chicken and cheese combo sure is easy to love. Paired with sweet potato fries and a crisp salad, we bet this will be a real favourite around the table tonight.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
1 clove
garlic
1 bunch
basil
1
tomato
1 box
passata
2
sweet potato
1 packet
chicken breast
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 bag
spinach & rocket mix
Not included in your delivery
olive oil
¼ tsp
salt (for the sauce)
1 tsp
brown sugar
20 g
butter
1 tbs
plain flour
(Contains Gluten;)
¼ tsp
salt (for the chicken)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion and garlic. Pick and tear the basil leaves. Roughly chop the tomato. In a small saucepan, heat a drizzle of olive oil over a medium heat. Add the onion and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the passata, salt (for the sauce), brown sugar and butter and stir to combine. Reduce the heat to low and simmer, stirring occasionally, until thickened, 3-4 minutes. Remove from the heat and set aside.
Cut the sweet potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.
TIP: Cut the sweet potato to size so it cooks in time.
While the sweet potato is baking, place the chicken breast between two sheets of baking paper and pound using a meat mallet (or rolling pin) until about 2cm thick. In a shallow bowl, combine the plain flour, salt (for the chicken) and season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour, followed by the egg and finally in the breadcrumbs. Transfer to a plate.
Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, add the chicken and cook until golden, 2-3 minutes each side. Transfer the chicken to an oven tray lined with baking paper. Top each piece with the parmigiana sauce, then sprinkle with the shredded Cheddar cheese and 1/2 the basil. Bake until the cheese melts and the chicken is cooked through, 8-10 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
In a medium bowl, combine the tomato and spinach & rocket mix. Just before serving, add a drizzle of olive oil and balsamic vinegar and toss to coat.
Divide the baked chicken parmigiana between plates and serve with the sweet potato fries and garden salad. Garnish with the remaining basil.
