Baked Chicken Parmigiana
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Baked Chicken Parmigiana

Baked Chicken Parmigiana

with Fries & Garden Salad

Who doesn’t love a good parmi? That chicken and cheese combo is hard to beat. Paired with fries and a crisp salad, we bet this will be a real favourite around the table tonight. You can even get the kids involved - keep an eye out for our 'Little Cooks' tips!

Tags:
Kid Friendly
Allergens:
Gluten
Egg
Wheat
Milk

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
DifficultyEasy

Ingredients

Serving amount

1

onion

1 clove

garlic

1

tomato

1 box

passata

2

potato

1 packet

chicken breast

1 packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 bag

mixed leaves

1 packet

grated Parmesan cheese

(Contains Milk;)

1 bag

herbs

Not included in your delivery

1

olive oil

1 tsp

brown sugar

20 g

butter

1 tbs

plain flour

(Contains Gluten;)

1

egg

(Contains Egg;)

1 drizzle

balsamic vinegar

¼ tsp

salt (for the sauce)

¼ tsp

salt (for the chicken)

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Nutritional Values

Energy (kJ)3262 kJ
Fat30.5 g
of which saturates14.4 g
Carbohydrate66 g
of which sugars25 g
Protein55.2 g
Sodium1073 mg
The average adult daily energy intake is 8700 kJ

Utensils

Small Pan
Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

Preheat oven to 220°C/200°C fan-forced. Finely chop onion and garlic. In a small saucepan, heat a drizzle of olive oil over medium heat. Cook onion until softened, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. Add passata, the salt (for the sauce), brown sugar and butter and stir to combine. Reduce heat to low and simmer, stirring occasionally, 3-4 minutes. Remove from heat.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

2
2

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

TIP: If your oven tray is crowded, divide the fries between two trays.

3
3

While the fries are baking, place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. In a shallow bowl, combine the plain flour, salt (for the chicken) and a generous pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken into the flour, followed by the egg and finally in the breadcrumbs. Set aside on a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.

4
4

In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook crumbed chicken until golden, 2-3 minutes each side. Transfer to a second lined oven tray. Top chicken with parmigiana sauce, then sprinkle with grated Parmesan cheese. Bake until cheese is melted and chicken is cooked through, 8-10 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

5
5

Roughly chop tomato. In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season, then add tomato and mixed leaves. Toss to coat.

6
6

Divide the baked chicken parmigiana, fries and garden salad between plates. Tear over herb leaves to serve.

Little cooks: Add the finishing touch by sprinkling over the herbs!