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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.

Allergens:MilkGlutenSulphitesEggs

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

parsnip

1 packet

peeled pumpkin pieces

1 clove

garlic

1 packet

grated Parmesan cheese

(ContainsMilk)

½ packet

panko breadcrumbs

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

1 packet

chicken breast

1 packet

Dijon mustard

(ContainsSulphites)

1

tomato

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(ContainsEggs)

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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