HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconParmesan & Mustard Crumbed Chicken
Parmesan & Mustard Crumbed Chicken

Parmesan & Mustard Crumbed Chicken

with Roast Veggie Toss & Dill-Parsley Mayo

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With Dijon mustard and Parmesan in the mix, this crumbed chicken goes from tasty to totally irresistible. Sitting on a bed of sweet roasted veggies and with herbed mayo for extra creamy deliciousness, you'll be talking about this long after you've scooped up the final crumbs.


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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

peeled pumpkin pieces

1 clove


1 packet

grated Parmesan cheese


½ packet

panko breadcrumbs

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

1 packet

chicken breast

1 packet

Dijon mustard




1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise


Not included in your delivery

olive oil

½ tbs

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2652 kJ
Fat33.2 g
of which saturates6.3 g
Carbohydrate33.6 g
of which sugars16.1 g
Dietary Fibre0 g
Protein48.6 g
Cholesterol0 mg
Sodium529 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the parsnip (unpeeled) into 1cm chunks. Place the peeled & chopped pumpkin and parsnip on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. Set aside and allow to cool slightly. TIP: Cut the parsnip to size so it cooks in time.


While the veggies are roasting, finely chop the garlic. In a small bowl, combine the garlic, grated Parmesan cheese, panko breadcrumbs (see ingredients) and a drizzle of olive oil. Season with salt and pepper and mix well. Set aside.


Place the 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 2cm thick. Season the chicken on both sides with salt and pepper and place on a second oven tray lined with baking paper.


Spread the Dijon mustard over the top of the chicken. Spoon the Parmesan-panko crumb over the mustard, pressing down lightly with the back of a spoon so it sticks to the chicken. Bake until the crust is golden and the chicken is cooked through, 12-15 minutes. TIP: Chicken is cooked through when it's no longer pink inside.


While the chicken is baking, roughly chop the tomato. In a large bowl, combine the balsamic vinegar and a drizzle of olive oil. Add the slightly cooled roasted veggies, the tomato and baby spinach leaves. Gently toss to coat.


Divide the roast veggie toss between plates and top with the Parmesan and mustard crumbed chicken. Serve with the dill & parsley mayonnaise.