Herby Crumbed Chicken & Cheesy Bacon Wedges
with Pear Salad & Mustard Mayo
Now this one is all about the gorgeous protein and carb additions that make this dish sing! You've got super cheesy and super savoury bacon wedges that are cooked to perfection in the oven and with herby crumbed chicken, every bite in this meal, packs major flavour in each punch!
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
1 packet
diced bacon
(May be present: Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1
pear
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. )
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains Egg;)
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until just tender, 20 minutes.
• Remove tray from oven and sprinkle diced bacon and shredded Cheddar cheese over wedges (you may need to break up the bacon with your hands!). • Bake until wedges are tender and cheese is melted, a further 7-10 minutes.
• Meanwhile, thinly slice pear into wedges. Place chicken 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 and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place herb crumbing mix. • Dip chicken into flour mixture to coat, then into egg, and finally in crumbing mix. Set aside on a plate.
• When fries have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over high heat. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• In a large bowl, combine the honey and a drizzle of vinegar and olive oil. Add baby spinach leaves and pear then toss to coat. Season.
• Slice chicken. • Divide herby crumbed chicken, cheesy bacon wedges and pear salad between plates. • Serve with mustard mayo. Enjoy!