Prime Chicken Parmi & Herb-Bacon Potatoes

• While the potato is roasting, roughly chop parsley.
• Place chicken breast between two sheets of baking 
paper. Pound using a meat mallet (or rolling pin) 
until an even thickness, about 2cm thick.

• 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.
• Coat chicken first in the seasoned spice blend, 
then into the egg and finally into 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. 

• In a large frying pan, heat enough olive oil to coat 
the base over medium-high heat. When oil is hot, 
cook chicken until golden, 2 minutes each side.
• Transfer chicken to a second lined oven tray. 
Top with passata, parsley, Cheddar cheese and 
Parmesan cheese.
• Bake until cheese is melted and chicken is cooked 
through, 8-12 minutes. 

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

• While the chicken is baking, thinly slice tomato
into rounds.
• Thinly slice pear (see ingredients) into wedges.
• In a large bowl, combine a drizzle of balsamic
vinegar and olive oil. Season with salt and pepper, 
then add tomato, pear and spinach & rocket mix 
(see ingredients). Toss to coat. 

Little cooks: Take the lead by tossing the salad!