Double Parmesan-Crumbed Chicken & Apple Sauce
with Rosemary Potatoes & Buttery Veggies
Now we know what you’re thinking, apple sauce sounds like something you find in a dessert and you’re not wrong, but on a cheesy crumbed chicken an apple sauce is the perfect addition to a savoury dinner. The notes of sweetness pop against the crumb and make your mouth water. You won’t be sorry you tried it.
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
Ingredients
2
potato
2
rosemary
1
carrot
1 packet
green beans
1
apple
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
½ packet
Panko Breadcrumbs
(Contains: Gluten(Wheat); )
2 packet
Chicken Breast
1 sachet
Garlic & Herb Seasoning
1 packet
Onion Chutney
(Contains: Sulphites; )
½ sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
1 tsp
balsamic vinegar
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Pick rosemary leaves. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle over rosemary and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice carrot into sticks. Trim green beans. Finely chop apple. • In a medium bowl, combine grated Parmesan cheese, panko breadcrumbs (see ingredients), a drizzle of olive oil and a pinch of salt and pepper.
• 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. Top with cheesy panko mix (spread chicken over two oven trays if your tray is getting crowded). • Place chicken on the lower oven shelf and bake until cooked through, 12-16 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot and green beans until tender, 5-6 minutes. • Add half the butter, season and turn to coat. Transfer to a bowl and cover to keep warm.
• Return pan to medium-high heat with the remaining butter and a drizzle of olive oil. Cook apple, tossing occasionally, until browned, 2-3 minutes. • Add onion chutney, chicken-style stock powder(see ingredients), the balsamic vinegar and water. Stir to combine and simmer until slightly reduced, 2-3 minutes. Season to taste.
• Divide Parmesan-crumbed chicken, rosemary potatoes and buttery veggies between plates. • Spoon apple sauce over chicken to serve. Enjoy!