Prime Chicken Parmi & Herb-Bacon Potatoes
with Tomato-Pear Salad
You’ve never had a parmi like this before! Add our Aussie spice blend to the crumb, then top with fresh parsley, plus Cheddar and Parmesan for an extra depth of flavour. Serve with fancy roast potatoes, plus a simple salad to cut the richness.
Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.
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 packet
Cheddar Cheese
(Contains: Milk;)
330 g
Chicken Breast
1
Pear
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Aussie Spice Blend
1 packet
Parsley
2
Potato
1
Tomato
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Rosemary
1 packet
Passata
1 packet
Spinach & Rocket Mix
Not included in your delivery
2 tbs
olive oil
1 piece
egg
(Contains: Eggs;)
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Place potato on a lined oven tray. Drizzle with
olive oil, season with salt and toss to coat.
Roast until almost tender, 15 minutes.
• Meanwhile, pick and finely chop rosemary
(see ingredients).
• To the tray with roast potatoes, add rosemary and
diced bacon. Return tray to oven and roast until
golden, a further 10-12 minutes.
TIP: You may need to break up the bacon with your
hands!
• 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!
• Divide chicken parmi and herb-bacon potatoes
between plates.
• Serve with tomato-pear salad. Enjoy!
