Chicken Parmigiana & Rosemary-Bacon Potatoes
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Chicken Parmigiana & Rosemary-Bacon Potatoes

Chicken Parmigiana & Rosemary-Bacon Potatoes

with 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.

Tags:
Kid Friendly
Over 30g protein
Allergens:
Egg
Gluten
Wheat
Milk

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 Time25 minutes
DifficultyMedium

Ingredients

Serving amount

2

potato

1 packet

diced bacon

(May be present: Soy, Milk. )

1 sprig

rosemary

1 packet

parsley

1 packet

chicken thigh

1 sachet

Aussie spice blend

1 packet

panko breadcrumbs

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

1 packet

passata

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

Parmesan cheese

(Contains Milk;)

1

tomato

½

pear

½ packet

spinach & rocket mix

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)3115 kJ
Calories745 kcal
Fat23.8 g
of which saturates11.2 g
Carbohydrate60.4 g
of which sugars17.7 g
Dietary Fibre10.4 g
Protein67 g
Sodium1872 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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!

2
2

• While the potato is roasting, roughly chop parsley leaves. • Place chicken thigh 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 afterwards.

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, Cheddar cheese and Parmesan cheese. • Bake until cheese is melted and chicken is cooked through, 8-12 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

5
5

• While the chicken is baking, thinly slice tomato 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 tomato, pear and spinach & rocket mix (see ingredients). Toss to coat.

Little cooks: Take the lead by tossing the salad!

6
6

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