Deluxe Two-Cheese Chicken Parmigiana

• While the potato is roasting, roughly chop parsley.
• Place chicken breast between two sheets of baking 
paper. Pound chicken with a meat mallet or rolling 
pin until it is an even thickness, about 1cm.

• 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 in the seasoned spice blend, then dip 
into the egg and finally coat in breadcrumbs. Set 
aside on 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.  

• Heat a large frying pan over medium-high heat with 
enough olive oil to coat the base. 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 grated 
mozzarella.
• Bake until cheese is melted and chicken is cooked 
through, 8-12 minutes. 

TIP: Add extra oil if needed so the crumbed chicken 
doesn’t stick to the pan!  
TIP: Chicken is cooked through when it’s no longer pink 
inside. 

• While the chicken is baking, halve snacking 
tomatoes. 
• Thinly slice pear (see ingredients) into wedges.
• In a large bowl, combine tomato, pear, spinach & 
rocket mix and a drizzle of olive oil. Season to taste 
with salt and pepper. 

Little cooks: Take the lead by tossing the salad!