Chicken Parmigiana
Ready in around 25 mins
- Energy: 2245kj (537Kcal)
- Protein: 43g
- Carbohydrate: 34g
- Fat: 20g
- Contains: Gluten, Milk, Sulphites
-
BEFORE COOKING:
Preheat the oven to 210⁰c (fan bake).
-
1. TO COOK THE VEGETABLES AND CHICKEN:
Line an oven tray with baking paper. Using half the red onion, peel and cut into 1 cm wedges. Place on the baking tray with the steamed potatoes, spray with oil and season with salt. Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Place the chicken onto the oven tray and season with salt and pepper. Spoon the ragout sauce evenly over the chicken. Bake in the oven for 12 mins.
-
2. TO COOK THE GREEN BEANS AND ASSEMBLE THE PARMIGIANA:
Trim the ends off the green beans. Once the chicken and vegetables have been cooking for 12 mins, add the beans to the oven tray. Sprinkle the Parmesan crumb on each chicken breast and place back in the oven for a further 6-8 mins until crumbs are golden and chicken is cooked through.
-
3. TO ASSEMBLE:
Remove baking tray from the oven, remove chicken Parmigiana and slice into 3 pieces and place on a plate. Add baby kale and spinach and the balsamic dressing to the baking tray and gently toss through vegetables until combined (alternatively toss together in a large salad bowl).
-
TO SERVE:
Add balsamic dressed vegetables to a plate with the sliced chicken Parmigiana.
-
- 1 packet of free-range chicken breasts
- 1 pack of steamed potatoes
- 1 pot of ragout sauce
- 1 pot of balsamic dressing
- 1 sachet of Parmesan crumb
- 1 red onion
- 1 bag of green beans
- 1 bag of baby kale and spinach
SHARE YOUR CREATION WITH US!
use the hashtag #woopnz to be featured