Smoked Cheddar Chicken Parmigiana
with Rosemary-Bacon Potatoes & Pear Salad- Eggs
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Milk
You've never had a parmi like this before! Add our Aussie spice blend to the crumb, then top with fresh parsley, plus smoked Cheddar and Parmesan for an extra depth of flavour. Serve with fancy roast potatoes, plus a simple salad to cut the richness.
Ingredients
2
potato
1 sprig
rosemary
1 packet
diced bacon
(May be present: Soy, Milk.)
1 bag
parsley
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 box
passata
1
cucumber
1
pear
1 bag
salad leaves
1 sachet
Aussie spice blend
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
smoked Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
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 almost tender, 15 minutes. • Meanwhile, pick and finely chop rosemary (see ingredients). • To the tray with the roast potatoes, add rosemary and diced bacon. Return tray to oven and roast until golden, a further 10-12 minutes.
TIP: You may need to break up the bacon with your hands!
• While the potato is roasting, roughly chop parsley leaves. • Grate smoked Cheddar cheese. • Place chicken breast between two sheets of baking paper. Pound using a meat mallet (or rolling pin) until an even thickness, about 2cm-thick.
• 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. • Dip chicken into seasoned spice blend to coat, then into egg and finally in breadcrumbs. Transfer to a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken until golden, 2 minutes each side. • Transfer chicken to a second lined oven tray. Top with passata, parsley, grated smoked Cheddar and shaved Parmesan cheese. • Bake until cheese is melted and chicken is cooked through, 8-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is baking, thinly slice cucumber into rounds. Thinly slice pear (see ingredients) into wedges. • In a large bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then add cucumber, pear and salad leaves. Toss to coat.
• Divide smoked Cheddar chicken parmigiana and rosemary-bacon potatoes between plates. • Serve with pear salad. Enjoy!
