Cheesy Chicken Parmigiana
with Bacon-Loaded Wedges & Apple 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 adding a side of bacon wedges? Three cheers for the chicken parmigiana!
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
potatoes
1 packet
diced bacon
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
chicken breast
1 bag
baby spinach leaves
1
apple
½ tin
Crushed & Sieved Tomatoes
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
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, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake for 15 minutes. • Remove tray from oven, then top wedges with diced bacon. Return tray to the oven and bake until tender and golden, 10-12 minutes.
TIP: 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, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • 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. • Coat chicken 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 chicken 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, thinly slice apple. • In a large bowl, combine a drizzle of olive oil and balsamic vinegar. Add apple and baby spinach leaves, toss to coat and season to taste.
Little cooks: Help with prepping and tossing the salad.
• Divide cheesy chicken parmigiana and bacon potato wedges between plates. • Serve with apple salad. Enjoy!