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Chicken & Bacon Parmigiana

Chicken & Bacon Parmigiana

with Spiced Fries, Double Cheese & Garlic Aioli

Pub Bistro
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Who doesn’t love a good parmigiana? Take it to new levels by adding rashers of bacon for a protein combo that sure is easy to love. Paired with crispy fries and aioli, we bet it'll feel like a gourmet pub-bistro night tonight!

Allergens:GlutenEggsMilk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 stalk

celery

1 bag

baby spinach leaves

1 packet

chicken breast

1 sachet

garlic & herb seasoning

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

bacon

1 bag

parsley

½ packet

tomato sugo

1 packet

shredded cabbage mix

1 packet

mayonnaise

(ContainsEggs)

1 packet

garlic aioli

(ContainsEggs)

1 sachet

Aussie spice blend

1 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 tbs

plain flour

(ContainsGluten)

1

egg

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3943 kJ
Fat49.2 g
of which saturates14.3 g
Carbohydrate64.5 g
of which sugars10.9 g
Protein56.3 g
Sodium2308 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries and place on a lined oven tray. Drizzle with olive oil and sprinkle with the Aussie spice blend. Season with salt and toss to coat. Bake until tender, 20-25 minutes.

2

While the fries are baking, thinly slice the celery. Roughly chop the baby spinach leaves.

3

Place each chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. In a shallow bowl, combine the garlic & herb seasoning, plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Coat the chicken in the flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.

4

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the bacon, turning, until golden, 4-5 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with enough olive oil to cover the base of the pan. Cook the crumbed chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer the chicken to a second lined oven tray. Roughly chop the parsley leaves. Top each piece of chicken with the bacon, tomato sugo (see ingredients), parsley, shredded Cheddar cheese and grated Parmesan cheese. Bake until the cheese has melted and the chicken is cooked through, 8-10 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

5

While the chicken is baking, combine the shredded cabbage mix, celery, baby spinach and the mayonnaise in a medium bowl. Season to taste.

6

Divide the chicken and bacon parmigiana and slaw between plates. Serve with the fries and garlic aioli.