Baked Chicken Parmigiana

Name: Baked Chicken Parmigiana with Oven-Baked Fries
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 Brown Onion; 2 clove garlic; 1 bag parsley; ½ head broccoli; 1 carrot; ½ tin Crushed & Sieved Tomatoes; 1 tsp brown sugar; 20 g butter; ½ tsp salt; 3 potato; 1 packet chicken breast; 1 tbs plain flour; 1 eggs; 1 packet panko breadcrumbs; 1 packet Shredded Cheddar Cheese

with Oven-Baked 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!

The recent weather conditions across New Zealand have 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!

Tags:

Kid Friendly

•Climate Superstar

Allergens:

Milk

•Gluten

•Eggs

•Gluten(Wheat)

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

Brown Onion

2 clove

garlic

1 bag

parsley

½ head

broccoli

carrot

½ tin

Crushed & Sieved Tomatoes

potato

1 packet

chicken breast

1 packet

panko breadcrumbs

1 packet

Shredded Cheddar Cheese

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g

butter

½ tsp

salt

1 tbs

plain flour

eggs

Nutrition Values

/ per serving

Energy (kJ)3241 kJ

Fat30.3 g

of which saturates13.1 g

Carbohydrate69 g

of which sugars11.4 g

Protein53.9 g

Sodium976 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 oven to 240°C/220°C fan-forced. • Finely chop onion and garlic. Roughly chop parsley leaves. Cut broccoli (see ingredients) into small florets and roughly chop the stalk. Slice carrot into thin sticks. • In a small saucepan, heat a drizzle of olive oil over medium heat. Cook onion until softened, 2-3 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Add crushed & sieved tomatoes (see ingredients), the brown sugar, butter and 1/2 the salt. Stir to combine. • Reduce heat to low and simmer, stirring occasionally, until slightly thickened, 3-4 minutes. Remove from heat and set aside.

• Cut potato into fries, then 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 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 remaining salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in the flour, followed by the egg and finally in the panko breadcrumbs. Transfer to a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. When oil is hot, cook chicken until golden, 2-3 minutes each side. • Transfer chicken to a second lined oven tray. Top each piece of crumbed chicken with the tomato sauce, then sprinkle with parsley (reserve a pinch for garnish!) and shredded Cheddar cheese. Bake until the cheese is melted and the chicken is cooked through, 8-10 minutes.

• While the chicken is cooking, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook broccoli and carrot until softened, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1-2 minutes.