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Smoked Cheddar Chicken Parmigiana
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Smoked Cheddar Chicken Parmigiana

Smoked Cheddar Chicken Parmigiana

with Rosemary-Bacon Potatoes & Pear Salad

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:
Milk
Egg
Gluten
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
DifficultyEasy

Ingredients

Serving amount

2

potato

1 sprig

rosemary

1 packet

diced bacon

(May be present: Soy, Milk. )

1 bag

parsley

1 packet

smoked Cheddar cheese

(Contains Milk;)

1 packet

chicken breast

1 sachet

Aussie spice blend

1 packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 box

passata

½

pear

1 bag

spinach & rocket mix

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)3242 kJ
Fat27.4 g
of which saturates12.8 g
Carbohydrate60.8 g
of which sugars17.9 g
Protein65.8 g
Sodium1921 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well after!

4
4

• 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 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.

5
5

• 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.

Little cooks: Help toss the salad!

6
6

• Divide smoked Cheddar chicken parmigiana and rosemary-bacon potatoes between plates. • Serve with pear salad. Enjoy!