Double Lemon Pepper Chicken & Golden Potato Chunks
with Roast Kumato & Parmesan-Garlic Crumb
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These super sweet, yet super versatile tomato variety carries the perfect sweetness ratio to level up any dish. When paired with zesty chicken and potato chunks, these Parmesan-garlic crumbed tomatoes will have you savouring each and every bite. Compliments to the Kumato we say!
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
2
Kumato
660 g
Chicken Breast
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs;)
1 packet
Mixed Salad Leaves
2
Potato
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 sachet
Lemon Pepper Seasoning
1
Garlic
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
- Meanwhile, halve kumato.
- Finely chop garlic.
- In a small bowl, combine garlic, panko breadcrumbs, Parmesan cheese, a pinch of salt and a good drizzle of olive oil.
- Place tomato on a second lined oven tray. Spoon Parmesan garlic crumb over tomatoes and drizzle with olive oil.
- Roast until tomatoes are just blistered and crumb is golden, 10-15 minutes.
- While kumato is roasting, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- In a large bowl, combine lemon pepper seasoning, a drizzle of olive oil and a pinch of salt. Add chicken steaks, turning to coat.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
- In a second medium bowl, combine mixed salad, a drizzle of balsamic vinegar and olive oil. Season.
- Divide potato chunks, chicken, salad and roasted Parmesan crumb kumato between plates.
- Serve with Italian truffle mayonnaise. Enjoy!
