Baked Cheesy Plant-Based Crumbed Chick'n Parmigiana

Name: Baked Cheesy Plant-Based Crumbed Chick'n Parmigiana with Sweet Potato Fries & Garden Salad
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Sweet Potato; 300 g Plant-Based Crumbed Chicken; 1 packet Cheddar Cheese; 1 packet Panko Breadcrumbs; 1 Garlic; 1 packet Snacking Tomatoes; 1 packet Passata; Rocket; ¼ tsp salt (for the sauce); ¼ tsp salt (for the chicken); 1 tbs flour; 1 drizzle olive oil; 1 piece egg; 20 g butter; 1 tsp brown sugar; 1 drizzle balsamic vinegar

with Sweet Potato Fries & Garden Salad

Get up to $200 off!

Who doesn’t love a good parmi? That chick'n 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

•Veggie

Allergens:

Gluten

•Soy

•Wheat

•Eggs

•Milk

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

Sweet Potato

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soja, Hvede;)

1 packet

Cheddar Cheese

1 packet

Panko Breadcrumbs

(Contains: Gluten, Hvede; May be present: Soja.)

Garlic

1 packet

Snacking Tomatoes

1 packet

Passata

Rocket

Not included in your delivery

¼ tsp

salt (for the sauce)

¼ tsp

salt (for the chicken)

1 tbs

flour

(Contains: Gluten; May be present: Weizen.)

1 drizzle

olive oil

1 piece

egg

(Contains: Egg;)

20 g

butter

(Contains: Milk;)

1 tsp

brown sugar

1 drizzle

balsamic vinegar

Nutritional Values

Calories762 kcal

Energy (kJ)3190 kJ

Fat31.7 g

of which saturates11.7 g

Carbohydrate80.2 g

of which sugars13.9 g

Dietary Fibre13.7 g

Protein34.2 g

Sodium1610 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

Cooking Steps

• 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.

• Finely chop brown onion 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!

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.

• Transfer to plant-based crumbed chicken 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 (when no longer pink inside), 8-10 minutes.

• 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.

• Divide baked plant-based crumbed chicken parmigiana, sweet potato fries and garden salad between plates. • Tear over parsley to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the remaining parsley!