Chicken Parmigiana

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

with Parmesan crumb and 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:

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. Place the tray in the oven and bake for 10 mins.
2. TO COOK THE GREEN BEANS AND PARMIGIANA:
Trim the ends off the green beans and place into a heat-proof bowl. Pour over boiling water from the kettle and leave to sit for 3 mins then drain well into a colander. Once the chicken and vegetables have been cooking for 10 mins, sprinkle the Parmesan crumb onto each chicken breast and place back in the oven for a further 6-8 mins until the crumb is golden and the chicken is cooked through.
3. TO PREPARE THE SALAD:
Place the baby cos leaves into a salad bowl with the green beans. Just before serving, pour over the balsamic dressing, season with salt and pepper then toss to combine. Finely chop the curly parsley, discarding the stalks and set aside.
TO SERVE:
Slice each chicken parmigiana into 3 even pieces. Place the roasted vegetables onto plates and top with the chicken. Serve the baby cos salad on the side and sprinkle over the parsley.