Chicken Parmigiana

Name: Chicken Parmigiana
Cook time: 25 min
Yield: 2

with balsamic roasted vegetables

Ready in around 25 mins

RECIPE FACT:

This is a lighter version of the Aussie classic comfort dish. Ours packs in half a plate of vegetables for a filling healthy meal.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO COOK THE VEGETABLES AND CHICKEN:

Line an oven tray with baking paper. Peel the red onion 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 breasts from their 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 each chicken breast. 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 plates with the sliced chicken Parmigiana.