Smoked Cheddar Chicken Parmigiana
with Bacon Potatoes & Pear Salad
You've never had a parmi like this before! Add our Aussie spice blend to the crumb, then top with fresh parsley, plus smoked Cheddar and Parmesan for an extra depth of flavour. Serve with fancy roast potatoes, plus a simple salad to cut the richness.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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 bag
parsley
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 box
passata
1
cucumber
½
pear
1 bag
salad leaves
1 packet
smoked Cheddar cheese
(Contains Milk;)
1 sachet
Aussie spice blend
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until almost tender, 15 minutes. • To the roast potato tray, add diced bacon. Roast until golden, a further 10-12 minutes.
TIP: You may need to break up the bacon with your hands!
• While the potato is roasting, roughly chop parsley leaves. • Grate smoked Cheddar cheese. • Place chicken breast between two sheets of baking paper. Pound using a meat mallet (or rolling pin) until an even thickness, about 2cm-thick.
• In a shallow bowl, combine Aussie spice blend and a generous pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip chicken into seasoned spice blend to coat, then into egg and finally in breadcrumbs. Transfer to a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken until golden, 2 minutes each side. • Transfer chicken to a second lined oven tray. Top with passata, parsley, grated smoked Cheddar and grated Parmesan cheese. • Bake until cheese is melted and 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 cucumber into rounds. Thinly slice pear (see ingredients) into wedges. • In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add cucumber, pear and salad leaves. Toss to coat.
• Divide smoked Cheddar chicken parmigiana and bacon potatoes between plates. • Serve with pear salad. Enjoy!