Cheesy Aussie Chicken Parmigiana
with Rosemary Bacon Potatoes & Pear-Rocket Salad
Who doesn’t love a good parmigiana? That chicken and cheese combo sure is easy to love. Paired with crispy, herby potatoes, we bet it'll feel like a gourmet pub-bistro night tonight!
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.
Ingredients
2
potato
½ bunch
rosemary
1 packet
diced bacon
(May be present: Soy. )
1 punnet
basil
1 packet
smoked Cheddar cheese
(Contains Milk;)
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1
cucumber
½
pear
1 bag
spinach & rocket mix
2 sachet
Aussie spice blend
1 packet
tomato sugo
(May be present: Gluten, Wheat. )
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1
eggs
(Contains Egg;)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15 minutes. Meanwhile, pick and finely chop the rosemary (see ingredients). Remove the tray from the oven and add the rosemary and diced bacon to the potato, then bake until golden, 10-12 minutes (you may need to break up the bacon with your hands!).
While the potato is baking, pick and tear the basil leaves. Grate the smoked Cheddar cheese. Place the chicken breast between two sheets of baking paper and pound using a meat mallet (or rolling pin) until about 2cm thick.
In a shallow bowl, combine the Aussie spice blend and a generous pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the Aussie spice blend, followed by the egg and finally in the breadcrumbs. Transfer to a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the chicken until golden, 2 minutes each side. Transfer the chicken to a second lined oven tray. Top each piece with the tomato sugo, then sprinkle with the basil, smoked Cheddar cheese and grated Parmesan cheese. Bake until the cheese has melted and the 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 the cucumber into rounds. Thinly slice the pear (see ingredients). In a large bowl, combine a drizzle of olive oil and balsamic vinegar. Add the cucumber, pear and spinach & rocket mix. Toss to coat and season to taste.
Divide the rosemary bacon potatoes between plates and serve with the cheesy Aussie chicken parmigiana and pear-rocket salad.