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 Cheddar and Parmesan for an extra depth of flavour. Serve with fancy roast potatoes, plus a simple salad to cut the richness.
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.
Ingredients
2
potato
2 sprig
rosemary
1 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
parsley
1 packet
chicken breast
1 sachet
Aussie spice blend
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 packet
passata
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
1
cucumber
½
pear
1 packet
spinach & rocket mix
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Place potato 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. • 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.
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 afterwards.
• 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, Cheddar cheese 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.
• 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 spinach & rocket mix. Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide Cheddar chicken parmigiana and rosemary-bacon potatoes between plates. • Serve with pear salad. Enjoy!
