Baked Chicken Parmigiana with Crispy Potato
Revel in all your favourite flavours of the classic Chicken Parmie, but without the guilt. This easy baked chicken breast topped with fresh tomato and melted cheese will have you wondering why it took you this long to recreate your favourite pub meal, with crispy potato and all.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
potatoes
1 tsp
HelloFresh Mixed Italian Herbs
2 fillet
chicken breast
1
tomato
¼ block
Cheddar cheese
(Contains: Milk;)
100 g
green beans
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Line one oven tray with baking paper.
To prepare the ingredients, peel the potato and cut into 2 cm cubes. Grate the Cheddar cheese, slice the tomato and trim the green beans.
Place the potatoes in a pot of cold water, bring to the boil and par-cook for 10 minutes or until just tender. Drain. Return to the pan and remove from the heat. Cover with a lid and shake the potatoes in the pot to roughen up the edges. Add the olive oil and HelloFresh Mixed Italian Herbs and a generous seasoning of salt and pepper and toss to coat well. Transfer the potatoes to one side of the prepared tray. Cook in the oven for 20 minutes (adding the chicken halfway through - see the step below).
Meanwhile, heat a dash of olive oil in a medium frying pan. Season the chicken breasts with salt and pepper and add to the hot pan. Cook for 3 minutes on each side, or until browned and then transfer to the tray with the potatoes. Top each chicken fillet with the tomato slices, cheddar cheese and salt and pepper. Cook for 10 minutes or until the cheese is melted and the chicken is cooked through.
While everything is in the oven, fill a saucepan with boiling water and cook the green beans for 1-2 minutes or until tender.
To serve, divide the chicken parmigiana, crispy potatoes and green beans between plates.
