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Chicken parmigiana

Name: Chicken parmigiana
Cook time: 25 min
Yield: 4
Cuisine: Parma, Italy

with potato roasties, green beans and broccolini

Ready in around 25 mins

RECIPE FACT:

Parma is a city in the northern Italian region of Emilia-Romagna famous for its architecture, music, art, prosciutto (ham), cheese and surrounding countryside.

Nutritional Info:

Energy: 2374kj (567Kcal)
Protein: 55g
Carbohydrate: 37g
Fat: 16g
Contains: Milk, Sulphites, Gluten

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat the oven to 210°C (fan bake).
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 then 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 an oven tray lined with baking paper, drizzle with 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 cheese. Return to the oven for 3-4 mins.
3. TO COOK THE GREEN BEANS AND BROCCOLI:

Bring a pot of salted water to the boil. Trim the ends off the green beans and broccolini and discard. When the water is boiling add the broccoli 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.
TO SERVE:

Divide roast potatoes and chicken Parmigiana between plates then sprinkle with chopped parsley. Serve with green beans and broccoli.