Two-Cheese Chicken & Bacon Parmigiana
with Spiced Fries, Slaw & Garlic Aioli
Who doesn’t love a good parmigiana? Take it to new heights by adding bites of bacon for a protein combo that sure is easy to love. Paired with crispy spiced fries and aioli, we bet it’ll feel like a gourmet pub-bistro dinner tonight!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Totara Tasty Cheddar
(Contains: Milk; )
320 g
Chicken Breast
1 packet
Tomato Sugo
(May be present: Wheat, Gluten)
100 g
Diced Bacon
1
Carrot
1 packet
Baby Leaves
1 sachet
Classic Roast Seasoning
1 packet
Parsley
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cabbage Mix
1 packet
Rosemary
Not included in your delivery
1 drizzle
olive oil
1 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 piece
egg
(Contains: Eggs; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Pick and finely chop rosemary. Place fries on a lined oven tray. Drizzle with olive oil and sprinkle with classic roast seasoning and rosemary. Season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes. Little cooks: Help toss the fries!
• While the fries are baking, thinly slice celery. Roughly chop parsley. • Using a grater, grate the Totara tasty cheese. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick.
• In a shallow bowl, combine garlic & herb seasoning, the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate. Little cooks: Help with cracking and whisking the egg.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a plate. • Return frying pan to medium-high heat with enough olive oil to cover the base. Cook crumbed chicken in batches, until golden, 2-4 minutes each side. Transfer to a second lined oven tray. • Top each piece of chicken with bacon, tomato sugo (see ingredients), parsley, shredded tasty cheese and grated Parmesan cheese. • Bake chicken until cheese has melted and chicken is cooked through, 8-10 minutes. TIP: Chicken is cooked through when it’s no longer pink inside.
• While the chicken is baking, combine shredded cabbage mix, celery, baby leaves and mayonnaise in a medium bowl. Season to taste. Little cooks: Take the lead by combining the ingredients for the slaw!
• Divide two-cheese chicken and bacon parmigiana between plates. • Serve with slaw, spiced fries and garlic aioli. Enjoy!
