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Baked Cheesy Chicken Parmigiana
Baked Cheesy Chicken Parmigiana

Baked Cheesy Chicken Parmigiana

with Sweet Potato Fries & Garden Salad

Who doesn’t love a good parmi? That chicken and cheese combo is hard to beat. Paired with sweet potato fries and a crisp cherry tomato salad, we bet this will be a real favourite around the table tonight.

Tags:
Kid Friendly
Climate Superstar
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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Breast

1 packet

Cheddar Cheese

1 packet

Panko Breadcrumbs

1

Garlic

1 packet

Snacking Tomatoes

½

Brown Onion

1 packet

Passata

2

Sweet Potato

1 packet

Rocket

Not included in your delivery

¼ tsp

salt (for the sauce)

1 drizzle

balsamic vinegar

1 tsp

brown sugar

20 g

butter

1 piece

egg

2 tbs

olive oil

1 tbs

flour

¼ tsp

salt (for the chicken)

Nutritional Values

Calories725 kcal
Energy (kJ)3030 kJ
Fat34.7 g
of which saturates12.9 g
Carbohydrate49.1 g
of which sugars14.5 g
Dietary Fibre8.3 g
Protein53.1 g
Sodium1030 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

2

• Finely chop brown onion (see ingredients) and garlic. • In a small saucepan, heat a drizzle of olive oil over medium heat. Cook onion, stirring 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!

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: Kids can 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

• 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 Cheddar 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

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

6

• Divide the baked chicken parmigiana, sweet potato fries and garden salad between plates. Enjoy!

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