Parmesan Chicken
with Green Beans & Sweet Potato Fries- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
If your cravings are in your ear, demanding “winner, winner, chicken dinner!”, then it’s time to reach for this recipe. After making these delicious homemade chicken nuggets with crunchy Parmesan coating and sweet potatoes fries, you’ll never look back at the weird mystery meat pre-made versions again.
Ingredients
800 g
sweet potato
300 g
green beans
1 cup
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 block
Parmesan cheese
(Contains: Milk;)
½ bunch
parsley
1
lemon
700 g
chicken breast
Not included in your delivery
⅓ cup
olive oil
1
egg
(Contains: Eggs;)
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into 2 cm fries (unpeeled). Trim the green beans and finely chop the parsley. Slice the chicken breast in half horizontally and then into 2 cm strips. Grate the Parmesan cheese. Zest the lemon and slice into wedges. Whisk the egg, or replace it with 1/4 cup of milk.
Place the sweet potato on a baking paper lined oven tray in a single layer. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Cook the sweet potato in the oven for 30 minutes. Add the green beans to the tray and season with salt and pepper. Cook for a further 10 minutes until the sweet potato is golden and crispy. Set aside.
Meanwhile, in a medium bowl combine the panko breadcrumbs, grated Parmesan cheese, parsley and half of the lemon zest. Season with salt and pepper. In a separate bowl place the egg with a splash of water.
Now crumb the chicken, first dip the chicken breast strips in the bowl of egg and then in the crumb mixture, ensuring all sides are coated. Place the strips on a plate. Heat a large frying pan over a high heat with half the olive oil. Cook half of the chicken pieces for 3-4 minutes on each side or until the chicken is cooked through and the crust is golden. Place the cooked chicken on a plate with paper towel to soak up excess oil. Wipe down the pan and repeat the process with the remaining olive oil and chicken pieces.
To serve, divide the green beans and the sweet potato between plates and top with the crispy chicken. Serve with the lemon wedges. Enjoy!
