Parmesan Crusted Chicken
and Sweet Potato Wedges
The grown-up version of chicken nuggets that will leave the kiddos begging for more. Chicken breasts are crusted with Parmesan, panko and garlic for a cheesy and salty crunch. It’s served with lovely sweet potato wedges for a sweet kick.
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
800 g
sweet potato
1 packet
green beans
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 block
Parmesan cheese
(Contains Milk;)
½
lemon
4 fillet
free range chicken breast
Not included in your delivery
⅓ cup
olive oil
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Bring a small saucepan of water to the boil. To prepare the ingredients, cut the sweet potato into wedges, trim the green beans, and finely grate the Parmesan cheese. Zest and slice the lemon into wedges, and slice the chicken breast into 2 cm strips.
Place the sweet potato on a lined oven tray in a single layer. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Cook the sweet potato in the oven for 15 minutes, then remove the tray, add the green beans and stir to coat in the oil. Return the tray to the oven and continue cooking for a further 15 minutes, or until the potato is golden and crispy. Set aside.
Meanwhile, in a medium bowl combine the panko breadcrumbs, grated Parmesan cheese and half of the lemon zest. Season with salt and pepper. In a separate medium bowl place the egg with a splash of water.
Now crumb the chicken breast. First dip the chicken breast strips in the bowl of egg and then in the crumb mixture, ensuring all sides are coated. Place the strips on a plate. Heat a large frying pan over a high heat with the remaining olive oil. Cook half of the chicken pieces for 3-4 minutes on each side or until the chicken is cooked through and the crust is golden. Place the cooked chicken on a plate with paper towel to soak up excess oil. Wipe down the pan and repeat the process with the remaining olive oil and chicken pieces.
To serve, divide the roasted sweet potato and green beans between plates and top with the crispy chicken. Serve with the lemon wedges. Enjoy!