Homey Baked Chicken & Bacon Parmigiana
with Oven-Baked Fries & Garlicky Veggies
Why go out for this nostalgic pub classic when you can create it right in your own kitchen? There’s not much to analyse here – just good old-fashioned tasty, gooey chicken parmy. This one's going straight to the trophy room!
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 clove
garlic
1 packet
parsley
1 bag
baby broccoli
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
diced bacon
1 packet
tomato sugo
1 packet
Garlic & Herb Seasoning
2
potatoes
1 bag
baby kale
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
1 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
¼ tsp
salt
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Roughly chop parsley. • Roughly chop baby kale. • Heat a medium saucepan over medium heat. Cook diced bacon, tomato sugo, garlic & herb seasoning, the brown sugar and butter and simmer, stirring occasionally, 3-4 minutes. Remove from heat and set aside.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in flour mixture, followed by the egg and finally the breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook chicken until golden, 2-3 minutes each side. • Transfer chicken to a second lined oven tray. Top each piece of crumbed chicken with the bacon tomato sauce, then sprinkle with parsley (reserve some for garnish!) and shredded Cheddar cheese. • Bake until cheese is melted and chicken is cooked through, 4-6 minutes.
• While the chicken is cooking, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. When oil is hot, cook baby broccoli until softened, for 3-4 minutes. • Add garlic and kale and cook for 2-3 minutes.
• Divide chicken and bacon parmigiana, fries and garlicky veggies between plates. • Garnish with parsley to serve. Enjoy!