Garlic & Herb Chicken Parmigiana
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Garlic & Herb Chicken Parmigiana

Garlic & Herb Chicken Parmigiana

with Roasted Sweet Potato & Veggie Toss

Tags:
Under 650kcal
Allergens:
Gluten
Egg
Wheat

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 Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

2

sweet potato

1

zucchini

1

beetroot

2

garlic

1

passata

1

chicken breast

1

garlic & herb seasoning

1

panko breadcrumbs

(Contains Gluten, Wheat;)

1

baby spinach leaves

Not included in your delivery

olive oil

brown sugar

butter

plain flour

(Contains Gluten;)

egg

(Contains Egg;)

balsamic vinegar

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Nutritional Values

Energy (kJ)2516 kJ
Calories0 kcal
Fat11.1 g
of which saturates5.2 g
Carbohydrate68.1 g
of which sugars27 g
Dietary Fibre0 g
Protein55 g
Cholesterol0 mg
Sodium894 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Cut zucchini into rounds. • Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. • Bake until tender, 20-25 minutes. Allow to cool slightly.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2

• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium heat. Add garlic and cook, stirring until fragrant, 1 minute. • Add passata, the brown sugar and butter, stirring, until slightly reduced, 3-4 minutes. Season to taste. Transfer to a bowl and set aside.

3

• Meanwhile, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour, garlic & herb seasoning and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture, followed by the egg and finally in panko breadcrumbs. Set aside on a plate.

4

• Wipe out frying pan and return to medium-high heat, with enough olive oil to coat the base. • Fry crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a second lined oven tray. • Top and evenly spread each piece of chicken with parmigiana sauce, then sprinkle with Cheddar cheese. • Bake until the cheese melts and the chicken is cooked through (when no longer pink inside), 8-10 minutes.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

5

• In a medium bowl, add baby spinach leaves, slightly cooled roasted vegetabales and a drizzle of balsamic vinegar. • Toss to combine and season.

6

• Slice chicken. • Divide garlic and herb chicken parmigiana and roasted sweet potato and veggie toss between plates to serve. Enjoy!