Cheesy Chicken Parmigiana Tenders
with Bacon Wedges & Avocado Salad
A chicken parmigiana is a fan favourite that everyone will be excited about. How about adding a little twist to really get those cheers of excitement going, like making them into chicken tenders with a side of bacon wedges? Three cheers for the chicken parmigiana!
Unfortunately, this week's avocado was in short supply, so we've replaced it with cucumber. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
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
2
potato
1 packet
diced bacon
½ tin
Crushed & Sieved Tomatoes
1 sachet
Aussie Spice Blend
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
chicken breast strips
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1
cucumber
1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
1
egg
(Contains Egg; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast for 15 minutes. • Remove tray from the oven, then add diced bacon to the potato and roast until golden, 10-12 minutes (you may need to break up the bacon with your hands before adding to the tray!).
• Meanwhile, heat a small saucepan over medium heat with a drizzle of olive oil. Cook crushed & sieved tomatoes (see ingredients), the butter and brown sugar and stir to combine. • Reduce heat to low and simmer, stirring occasionally, until thickened, 3-4 minutes. Remove from heat and set aside. Season to taste.
• While the sauce is simmering, 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 fine breadcrumbs. • Coat chicken breast strips first in the spice blend, followed by the egg and finally the breadcrumbs. Transfer to a plate.
Little cooks: Help with cracking and whisking the egg.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of pan. When oil is hot, cook chicken until golden, 2 minutes each side. • Transfer chicken to a second lined oven tray. Top each piece with the tomato sauce, then sprinkle over grated Parmesan cheese. • Bake until cheese has melted and chicken is cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is baking, roughly chop cucumber. • In a large bowl, combine a drizzle of olive oil and balsamic vinegar. Add cucumber and baby spinach leaves, toss to coat and season to taste.
Little cooks: Help with prepping and tossing the salad.
• Divide bacon potato wedges and cheesy chicken parmigiana tenders between plates. • Serve with cucumber salad. Enjoy!