Cheesy Chicken Parmigiana
with Broccoli & Crispy Potatoes
- Milk
Who doesn’t love a good parmigiana? That chicken and cheese combo sure is easy to love. Paired with crispy, herby potatoes, we bet this will be a real favourite amongst the kids. Get them in the kitchen to help you grate the cheese to top the chicken and sprinkle the herbs over the potatoes before baking.
Ingredients
1 kg
potatoes
4 fillet
chicken breast
2
tomatoes
1 block
Cheddar cheese
(Contains: Milk;)
2 head
broccoli
1 tsp
dried Italian herbs
Not included in your delivery
1.5 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel the potatoes and cut them into 2 cm chunks. Slice the chicken breast fillets horizontally. Slice the tomatoes, chop the broccoli into 2 cm florets, and grate the Cheddar cheese.
Place the potato in a large saucepan of salted water, bring to the boil and cook for 10 minutes or until just tender. Drain. Return the potato to the pan off the heat. Generously season the potato with salt, pepper, olive oil and the dried Italian herbs. Cover with a lid and shake the potato in the pan to roughen up the edges and coat in the seasoning. Transfer to a lined oven tray. Cook in the oven for 20 minutes (adding the chicken halfway through, see the following step).
Meanwhile, heat a dash of olive oil in a large frying pan. Season the chicken breast with salt and pepper and add to the hot pan. Cook for 2-3 minutes on each side, or until browned and then transfer to a second lined oven tray. Top each chicken fillet with the tomato slices, Cheddar cheese and salt and pepper. Cook in the oven for 10 minutes or until the cheese has melted and the chicken is cooked through.
Meanwhile, bring a medium saucepan of water to the boil. Add the broccoli florets and cook for 2-3 minutes or until just tender. Drain.
To serve, divide the chicken parmigiana, crispy potatoes and broccoli between plates.
