Classic Chicken Parmigiana Tenders

Name: Classic Chicken Parmigiana Tenders with Apple, Tomato & Rocket Salad
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet chicken tenderloins; 1 tbs plain flour; 1 egg; 1 packet Herb Crumbing Mix; ½ packet passata; 1 packet Cheddar cheese; 1 apple; 1 tomato; 1 carrot; 1 packet spinach & rocket mix; drizzle vinegar (balsamic or white wine); pinch chilli flakes

with Apple, Tomato & Rocket Salad

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With the perfect ratio of sauce and cheese to juicy crumbed chicken, here's proof that a pub-style parmy can be whipped up from the comfort of your kitchen.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

We’ve replaced the chicken breast in this recipe with chicken tenderloins due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Over 30g protein

•Calorie Smart

•Under 40g carbs

•Climate Superstar

Allergens:

Gluten

•Wheat

•Egg

•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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

chicken tenderloins

1 packet

Herb Crumbing Mix

½ packet

passata

1 packet

Cheddar cheese

apple

tomato

carrot

1 packet

spinach & rocket mix

pinch

chilli flakes

Not included in your delivery

olive oil

1 tbs

plain flour

egg

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2088 kJ

Calories499 kcal

Fat18.2 g

of which saturates6.6 g

Carbohydrate33.9 g

of which sugars19.2 g

Dietary Fibre6.6 g

Protein49.6 g

Sodium996 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place herb crumbing mixture. • Coat chicken tenderloins in flour mixture, followed by the egg and finally in the crumbing mixture. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, cook chicken until golden, 2-3 minutes each side. Transfer chicken to a lined oven tray. • Top each piece of chicken with passata (see ingredients), then sprinkle with Cheddar cheese. • Bake until cheese is melted and chicken is cooked through (when no longer pink inside), 8-10 minutes.

• Meanwhile, thinly slice apple and tomato into wedges. • Grate carrot. • In a large bowl, combine apple, tomato, carrot, spinach & rocket mix, a drizzle of vinegar and olive oil. Season to taste.

• Divide classic chicken parmigiana tenders between plates. • Sprinkle over chilli flakes (if using). • Serve with apple, tomato and rocket salad. Enjoy!