Two-Cheese Chicken & Bacon Parmigiana

• While the fries are baking, grate carrot. Roughly 
chop parsley.
• Using a grater, grate Totara Tasty Cheddar.
• 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 the flour mixture, followed 
by the egg and finally into the breadcrumbs. 
Transfer to a plate.
Little cooks: Help crumb the chicken! Use one 
hand for the wet ingredients and the other for the 
dry ingredients to avoid sticky fingers! Make sure to 
wash your hands well afterwards. 

• 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, tomato sugo
(see ingredients), bacon, parsley, grated 
Cheddar 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, carrot, baby spinach leaves and 
the mayonnaise in a medium bowl. Season to 
taste with salt and pepper.
Little cooks: Take the lead by combining the 
ingredients for the slaw!