Herby Parmesan Chicken & Ciabatta Croutons
with Caramelised Pear Salad
Seasoning chicken with herbs and mushroom extracts will ensure everyone is sitting at the table waiting in anticipation for that glorious moment when dinner is served, hot and mouth-watering. Croutons in the caramelised pear salad is a guarantee that there won’t be any leftovers.
This recipe is under 650kcal per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
pear
2
tomato
1 sachet
Herb & Mushroom Seasoning
1 bag
Mixed Salad Leaves
1 packet
Chicken Drumstick Fillet
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
¼ tsp
salt
1 tsp
plain flour
(Contains Gluten; )
20 g
butter
(Contains Milk; )
½ tbs
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Slice pear into thin wedges. Roughly chop tomato.
• Cut or tear wholemeal panini into bite-sized chunks, then place on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then bake until golden, 5-7 minutes. • Transfer croutons to a large bowl. Set aside.
• While the croutons are baking, combine the salt, plain flour, herb & mushroom seasoning and a pinch of pepper in a large bowl. • Add boneless chicken drumsticks and turn to coat. Set aside.
• In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook pear, tossing, until softened, 3-5 minutes. • Reduce heat to medium, then add the honey and mix well. Cook until reduced and sticky, 2-3 minutes. • Transfer to a small bowl and set aside.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. • Transfer chicken to the oven tray and bake until cooked through, 10-12 minutes. • Meanwhile, to the bowl of croutons, add mixed salad leaves, tomato, caramelised pear (along with any glaze) and a drizzle of balsamic vinegar and olive oil. Gently toss to combine. Season to taste.
TIP: The chicken is cooked when it is no longer pink inside.
• Slice herby chicken. • Divide caramelised pear and crouton salad between bowls. Top with chicken. • Sprinkle with grated Parmesan cheese to serve. Enjoy!