Smoked Cheddar Chicken Parmigiana

Name: Smoked Cheddar Chicken Parmigiana with Rosemary-Bacon Potatoes & Pear Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 potato; 1 sprig rosemary; 1 packet diced bacon; 1 bag parsley; 1 packet chicken breast; 1 egg; 1 packet panko breadcrumbs; 1 box passata; 1 cucumber; 1 pear; 1 drizzle balsamic vinegar; 1 bag salad leaves; 1 sachet Aussie spice blend; 1 packet Parmesan cheese; 1 packet smoked Cheddar cheese

with Rosemary-Bacon Potatoes & Pear Salad

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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.

Tags:

Kid Friendly

Allergens:

Egg

•Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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

DifficultyEasy

Ingredients

Serving amount

potato

1 sprig

rosemary

1 packet

diced bacon

(May be present: Soja, Latte.)

1 bag

parsley

1 packet

chicken breast

1 packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soja.)

1 box

passata

cucumber

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

egg

(Contains: Egg;)

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)3251 kJ

Fat28 g

of which saturates13.1 g

Carbohydrate60.9 g

of which sugars17.9 g

Protein64.9 g

Sodium1927 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

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.