Baked Chicken Parmigiana
with Parsley & Fries
- Milk
- Gluten
- Gluten(Wheat)
- Eggs
Ingredients
1
onion
1
parsley
1
carrot
1
Crushed & Sieved Tomatoes
1
baby broccoli
2
potato
1
chicken breast
1
panko breadcrumbs
(Contains: Gluten(Wheat); )
Not included in your delivery
1
olive oil
1
brown sugar
1
butter
(Contains: Milk; )
1
plain flour
(Contains: Gluten; )
1
eggs
(Contains: Eggs; )
Nutrition Values
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Finely chop the brown onion. Finely chop the garlic. Roughly chop the parsley leaves. Trim the baby broccoli. Slice the carrot into batons. In a small saucepan, heat a drizzle of olive oil over a medium heat. Add the onion and cook until softened, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes (see ingredients), salt (for the sauce), the brown sugar and butter and stir to combine. Reduce the heat to low and simmer, stirring occasionally, until slightly thickened, 3-4 minutes. Remove from the heat and set aside.
Cut the potato into fries and place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.
While the fries are baking, place the chicken breast between two sheets of baking paper and pound using a meat mallet or rolling pin until it is an even thickness, about 2cm thick. In a shallow bowl, combine the plain flour and salt (for the chicken), then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour, followed by the egg and finally into the panko breadcrumbs. Transfer to a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the chicken until golden, 2-3 minutes each side. Transfer the chicken to a second oven tray lined with baking paper. Top each piece of crumbed chicken with the tomato sauce, then sprinkle with the parsley (reserve some for garnish!) and the shredded Cheddar cheese. Bake until the cheese is melted and the chicken is cooked through, 8-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the baby broccoli and carrot and cook until softened, 4-5 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes.
Slice the chicken parmigiana. Divide the chicken, fries and veggies between plates. Garnish with the reserved parsley.
