Garlic & Herb Chicken Parmigiana
with Roasted Sweet Potato & Veggie Toss
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
sweet potato
1
zucchini
1
beetroot
2
garlic
1
passata
1
chicken breast
1
garlic & herb seasoning
1
panko breadcrumbs
(Contains Gluten, Wheat;)
1
baby spinach leaves
Not included in your delivery
olive oil
brown sugar
butter
plain flour
(Contains Gluten;)
egg
(Contains Egg;)
balsamic vinegar
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Cut zucchini into rounds. • Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. • Bake until tender, 20-25 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium heat. Add garlic and cook, stirring until fragrant, 1 minute. • Add passata, the brown sugar and butter, stirring, until slightly reduced, 3-4 minutes. Season to taste. Transfer to a bowl and set aside.
• Meanwhile, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour, garlic & herb seasoning and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture, followed by the egg and finally in panko breadcrumbs. Set aside on a plate.
• Wipe out frying pan and return to medium-high heat, with enough olive oil to coat the base. • Fry crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a second lined oven tray. • Top and evenly spread each piece of chicken with parmigiana sauce, then sprinkle with Cheddar cheese. • Bake until the cheese melts and the chicken is cooked through (when no longer pink inside), 8-10 minutes.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• In a medium bowl, add baby spinach leaves, slightly cooled roasted vegetabales and a drizzle of balsamic vinegar. • Toss to combine and season.
• Slice chicken. • Divide garlic and herb chicken parmigiana and roasted sweet potato and veggie toss between plates to serve. Enjoy!