Ready in around 25 mins
- Energy: 2269kj (542Kcal)
- Protein: 50g
- Carbohydrate: 43g
- Fat: 16g
- Contains: Milk, Sulphites, Gluten
Preheat oven to 210°C (fanbake)
1. TO COOK THE POTATOES:
Empty the pack of steamed potatoes onto an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Cook in the preheated oven for 20 mins.
2. TO COOK THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each chicken breast in half horizontally by holding flat on a board with the palm of your hand and slicing through sideways. Place on a baking tray lined with baking paper, drizzle with 1 tbsp of olive oil and season with salt and pepper. Divide Parmesan crumb between breasts and push down slightly. Bake in preheated oven for 10 mins then remove from the oven and spoon over tomato ragu on each piece of chicken and sprinkle over grated mozzarella. Return to the oven for 3-4 mins.
3. TO COOK THE GREEN BEANS AND BROCCOLINI:
Bring a pot of salted water to the boil. Trim the ends off the green beans and discard. Trim the ends off the broccolini and discard. When the water is boiling add the broccolini and green beans and cook for 3 mins. Drain into a colander then place into a serving dish. Drizzle with olive oil and season with salt and pepper. Pick the leaves from the curly parsley and roughly chop.
Divide roast potatoes and chicken Parmigiana between plates then sprinkle with chopped parsley. Serve with green beans and broccolini.
- 1 pack of free-range chicken breast
- 1 pack of green beans
- 1 pack of broccolini
- 1 pot of mozzarella cheese
- 1 pack of curly parsley
- 1 pot of tomato ragu
- 1 sachet of Parmesan crumb
- 1 pack of steamed potatoes