Parmesan Chicken Strips
with Roast Sweet Potato, Greens & Smokey Aioli
Do you think the humble crumbed chicken can't get any better!? That’s what we thought too until our genius recipe crew added Parmesan into the mix… It’s a massive win for a classic dish. But wait - it doesn’t stop there, they upped the ante with the veggies and by adding a tantalising smokey aioli for dipping. That’s why we love ‘em!
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 unit
sweet potato
1 bag
green beans
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 tub
Smokey Aioli
(Contains Egg, Soy; )
1 bag
sugar snap peas
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1 tsp
salt
1 unit
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2cm chunks. Trim the green beans. Trim the sugar snap peas. Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks, then cut lengthways into 2cm strips. Repeat with the remaining chicken.
Place the sweet potato on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Toss to coat and roast for 25-30 minutes, or until tender.
While the sweet potato is roasting, combine the plain flour, salt and a good pinch of pepper in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and grated Parmesan cheese.
Dip a handful of the chicken breast strips into the flour mixture, followed by the egg, and finally in the Parmesan-breadcrumbs. Transfer to a plate and repeat with the remaining chicken strips. TIP: Minimise mess by keeping one hand as your 'dry' hand and one hand as your 'wet' hand.
Heat a large frying pan over a medium-high heat. Add the green beans and a splash of water and cook for 4-5 minutes, or until tender. Add the sugar snap peas and cook for 1-2 minutes or until just tender. Transfer to a plate and cover to keep warm. Return the pan to a medium-high heat with enough olive oil to coat the base. When the oil is hot, add 1/2 the chicken strips and fry for 2-3 minutes on each side, or until cooked through and golden. Transfer to a plate lined with paper towel. Repeat with the remaining chicken. TIP: Add extra oil between batches if needed.
Divide the roast sweet potato, green beans, sugar snap peas and Parmesan crusted chicken between plates. Serve with the smokey aioli.