Classic Herb & Cheese Chicken Parmigiana
with Pear, Tomato & Rocket Salad
With the perfect ratio of sauce and cheese to juicy crumbed chicken breast, here's proof that a pub-style parmy can be whipped up from the comfort of your kitchen.
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
1 packet
chicken breast
1 packet
Herb Crumbing Mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
½ packet
passata
2 packet
Cheddar cheese
(Contains Milk;)
1
pear
1
tomato
1
carrot
1 bag
spinach & rocket mix
pinch
chilli flakes
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
drizzle
vinegar (balsamic or white wine)
1 tsp
brown sugar
20 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Place chicken breast between two sheets of baking paper. Pound with a meat mallet (or rolling pin) until about 1cm-thick. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place herb crumbing mixture. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, cook chicken until golden, 2-3 minutes each side. Transfer chicken to a lined oven tray.
TIP: The chicken will finish cooking in step 3!
• In a microwave safe bowl, combine passata (see ingredients), the brown sugar and the butter. Heat until melted. Stir to combine. • Top each piece of chicken with passata mixture, then sprinkle with shredded Cheddar cheese. • Bake until cheese is melted and chicken is cooked through (when no longer pink inside), 8-10 minutes.
• Meanwhile, thinly slice pear into wedges. • Slice tomato into thin wedges. • Grate carrot.
• In a large bowl, combine pear, tomato, carrot, spinach & rocket mix, a drizzle of vinegar and of olive oil. Season to taste.
• Divide classic chicken parmigiana between plates. Sprinkle over chilli flakes (if using). • Serve with pear, tomato and rocket salad. Enjoy!