Parmesan-Crumbed Chicken & Apple Sauce
with Bacon Rosemary Potatoes & Buttery Veggies
Now we know what you’re thinking, apple sauce sounds like something you find in a dessert and you’re not wrong, but on a cheesy crumbed chicken an apple sauce is the perfect addition to a savoury dinner. The notes of sweetness pop against the crumb and make your mouth water. You won’t be sorry you tried it.
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
2
rosemary
1
carrot
1 packet
green beans
1
apple
1 packet
Grated Parmesan Cheese
(Contains Milk; )
½ packet
panko breadcrumbs
(Contains Gluten; )
1 packet
Chicken Breast
(May be present Gluten, Soy. )
1 sachet
Garlic & Herb Seasoning
1 packet
Onion Chutney
(Contains Sulphites; )
½ sachet
Chicken-Style Stock Powder
1 packet
diced bacon
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1 tsp
balsamic vinegar
½ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Pick rosemary leaves. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle over rosemary and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice carrot into sticks. Trim green beans. Finely chop apple. • In a medium bowl, combine grated Parmesan cheese, panko breadcrumbs (see ingredients), a drizzle of olive oil and a pinch of salt and pepper.
• Cut deep slices across chicken breast in 1cm intervals, taking care to not slice all the way through. • Place chicken on a second lined oven tray, sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. Top with cheesy panko mix. • Place chicken on the lower oven shelf and bake until cooked through, 12-16 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot and green beans until tender, 5-6 minutes. • Add half the butter, season and turn to coat. Transfer to a bowl and cover to keep warm.
• Return pan to medium-high heat with the remaining butter and a drizzle of olive oil. Cook apple, tossing occasionally, until browned, 2-3 minutes. • Add onion chutney, chicken-style stock powder(see ingredients), the balsamic vinegar and water. Stir to combine and simmer until slightly reduced, 2-3 minutes. Season to taste.
• Top roast potatoes with diced bacon. • Divide Parmesan-crumbed chicken, rosemary potatoes and buttery bacon veggies between plates. • Spoon apple sauce over chicken to serve. Enjoy!