Onion Chutney Chicken & Parmesan Crumb

Name: Onion Chutney Chicken & Parmesan Crumb with Roast Potatoes, Gravy & Buttery Veggies
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 carrot; 1 leek; 1 bag baby broccoli; 1 bag thyme; ½ packet panko breadcrumbs; 1 packet chicken breast; 1 sachet Garlic & Herb Seasoning; 1 packet Onion Chutney; 10 g butter; ½ cup water; 1 sachet Gravy Granules; 1 packet Grated Parmesan Cheese

with Roast Potatoes, Gravy & Buttery Veggies

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Can we count all the ways to do a crumbed chicken? Let’s give it a shot, first add some sharp Parmesan to make it cheesy. What about an onion chutney for a hint of smokiness, we say it definitely counts. Finally what if we put them together, that’s got to be our favourite on the list so far!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Climate Superstar

Allergens:

Gluten(Wheat)

•Sulphites

•Milk

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

leek

1 bag

baby broccoli

1 bag

thyme

½ packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

1 packet

Onion Chutney

(Contains: Sulphites; )

1 sachet

Gravy Granules

(Contains: Gluten(Wheat); )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk; )

½ cup

water

Nutrition Values

Energy (kJ)2707 kJ

Fat15.1 g

of which saturates7.1 g

Carbohydrate76.7 g

of which sugars25.1 g

Protein49.1 g

Sodium1237 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, thinly slice carrot into sticks. Thinly slice leek. • Halve any thick baby broccoli lengthways. • Pick thyme leaves. In a medium bowl, combine panko breadcrumbs (see ingredients), grated Parmesan cheese, thyme and a drizzle of olive oil.

• Cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals. • Place chicken on a second lined oven tray, sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. • Spoon onion chutney over the chicken, then 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 is no longer pink inside.

• When potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot, baby broccoli and leek until tender, 5-7 minutes. • Add the butter, season and toss to coat. Transfer to a bowl and cover to keep warm.

• Wipe out the frying pan and return to medium-high heat. • Add the water and gravy granules and whisk until smooth and slightly thickened, 2-3 minutes.