Cheesy Aussie Chicken Parmigiana Tenders
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cheesy Aussie Chicken Parmigiana Tenders

Cheesy Aussie Chicken Parmigiana Tenders

with Bacon Wedges & Apple Salad

Allergens:
Egg
Gluten
Wheat

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1

diced bacon

(May be present: Soy, Milk. )

1

passata

1

panko breadcrumbs

(Contains Gluten, Wheat;)

1

chicken tenderloins

1

parsley

1

Red Apple

1

mixed salad leaves

Not included in your delivery

olive oil

brown sugar

butter

1

egg

(Contains Egg;)

sideBannerName

Nutritional Values

Energy (kJ)3084 kJ
Calories0 kcal
Fat25.2 g
of which saturates12.2 g
Carbohydrate61.1 g
of which sugars18.6 g
Dietary Fibre0 g
Protein61.9 g
Cholesterol0 mg
Sodium1775 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15 minutes. • Remove tray from oven and add diced bacon to wedges, then roast until golden, 10-12 minutes (you may need to break up the bacon with your hands!).

2

• Meanwhile, in a small saucepan, heat a drizzle of olive oil over medium heat. • Add passata, the brown sugar and the butter and stir to combine. Reduce heat to low and simmer, stirring occasionally, until thickened, 3-4 minutes. Remove from the heat and set aside. Season to taste.

3

• In a shallow bowl, combine Aussie spice blend and a generous pinch of pepper. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken tenderloins into Aussie spice mixture, followed by the egg and finally in the breadcrumbs. Transfer to a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers. Make sure to wash your hands well afterwards.

4

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. • When oil is hot, cook chicken until golden, 2 minutes each side. Transfer chicken to a second lined oven tray. • Top each piece with the tomato sauce, then tear over parsley and sprinkle over Parmesan cheese. Bake until the cheese has melted and the chicken is cooked through, 8-12 minutes.

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

5

• While chicken is baking, thinly slice apple. • In a large bowl, combine a drizzle of olive oil and the white wine vinegar. Add apple and mixed salad leaves. Toss to coat and season to taste.

Little cooks: Take the lead by tossing the salad!

6

• Divide the bacon wedges between plates and serve with the cheesy Aussie chicken parmigiana and apple salad. Enjoy!