Baked Chicken Parmigiana

Name: Baked Chicken Parmigiana with Veggies & Fries
Total time: 45 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 onion; 1 bag parsley; 1 carrot; ½ tin Crushed & Sieved Tomatoes; 1 bunch baby broccoli; 1 tsp brown sugar; 20 g butter; 2 potato; 1 packet chicken breast; 1 tbs plain flour; 1 packet panko breadcrumbs; 1 eggs; 2 clove garlic; ¼ tsp salt (for the sauce); ¼ tsp salt (for the chicken); 1 packet Shredded Cheddar Cheese

with Veggies & Fries

Get up to $175 off

Why go out for this nostalgic pub classic when you can create it right in your own kitchen? There’s not much to analyse here – just good old-fashioned tasty, gooey chicken parmy. This one's going straight to the trophy room!

Keep an eye out... Due to recent sourcing challenges, we’ve replaced basil with parsley, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Kid Friendly

Allergens:

Milk

•Gluten

•Gluten(Wheat)

•Eggs

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

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

onion

1 bag

parsley

carrot

½ tin

Crushed & Sieved Tomatoes

1 bunch

baby broccoli

potato

1 packet

chicken breast

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

2 clove

garlic

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g

butter

(Contains: Milk; )

1 tbs

plain flour

(Contains: Gluten; )

eggs

(Contains: Eggs; )

¼ tsp

salt (for the sauce)

¼ tsp

salt (for the chicken)

Nutrition Values

/ per serving

Energy (kJ)3329 kJ

Fat34.8 g

of which saturates15.1 g

Carbohydrate67.5 g

of which sugars10.8 g

Protein50.5 g

Sodium1227 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Pan

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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.

tomato sauce and the shredded Cheddar cheese, then sprinkle with the parsley.

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.