Golden Chicken Parmigiana

Name: Golden Chicken Parmigiana with Sweet Potato Fries & Salad
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 brown onion; 1 clove garlic; 1 bunch basil; 1 tomato; 1 box passata; ¼ tsp salt (for the sauce); 1 tsp brown sugar; 20 g butter; 2 sweet potato; 1 packet chicken breast; 1 tbs plain flour; ¼ tsp salt (for the chicken); 1 egg; 1 packet panko breadcrumbs; 1 packet Cheddar cheese; 1 bag spinach & rocket mix; drizzle balsamic vinegar

with Sweet Potato Fries & Salad

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Kid Friendly

Allergens:

Milk

•Gluten

•Wheat

•Eggs

The quantities provided above are averages only.

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.

Preparation Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

brown onion

1 clove

garlic

1 bunch

basil

tomato

1 box

passata

sweet potato

1 packet

chicken breast

1 packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Cheddar cheese

(Contains: Milk;)

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

(Contains: Milk;)

1 tbs

plain flour

(Contains: Gluten, Wheat;)

¼ tsp

salt (for the chicken)

egg

(Contains: Eggs;)

drizzle

balsamic vinegar

Nutritional Values

per serving

Energy (kJ)3339 kJ

Fat34.4 g

of which saturates15.5 g

Carbohydrate65.3 g

of which sugars24.6 g

Protein50.9 g

Sodium1094 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Small Pan

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic. Pick and thinly slice 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, 3-4 minutes. Remove from the heat and set aside.

Cut the sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

While the sweet potato is roasting, 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 and salt (for the chicken). 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 a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the chicken until golden, 2-3 minutes each side. Transfer to a second lined oven tray. Top each piece with the parmigiana sauce and shredded Cheddar cheese, then sprinkle with 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's no longer pink inside.