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Parmesan Crumbed Roast Chicken

Name: Parmesan Crumbed Roast Chicken
Cook time: 25 min
Yield: 4

with bacon and cabbage mash and a creamy white wine and mustard sauce

Ready in around 25 mins

Nutritional Info:

Energy: 3290kj (786Kcal)
Protein: 52g
Carbohydrate: 42g
Fat: 41g
Contains: Gluten, Milk, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C fan bake.
1. 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 chicken pieces on an oven tray lined with baking paper and firmly press the Parmesan crumb mix onto each piece of chicken. Bake in the preheated oven for 12-15 mins.
2. TO COOK THE BACON AND CABBAGE MASH:

Remove the streaky bacon from its packaging and slice into ½ cm slices. Heat a drizzle of oil in a medium pot over a medium-high heat. Add bacon and sliced green cabbage and cook for 2 mins. Remove from the pot and set aside. Empty the steamed potatoes into the medium pot and pour in 2/3 cup of milk. Cover with a lid and heat for 4–5 mins over a medium-high heat. Checking each minute so that the milk doesn’t burn. Remove from the heat and add 1 tbsp of butter and another ⅓ cup of milk if needed and season with salt and pepper. Using a potato masher, mash the potato to a smooth consistency. Stir bacon and cabbage through the mashed potato and set aside with a lid on.
3. TO PREPARE AND COOK THE CARROTS:

Bring a medium pot of water to the boil. Trim the ends off the carrot and peel. Cut in half lengthways then slice into 1/2 cm halfmoons. Add to the pot of boiling water and cook for 2-3 mins. Drain in a colander then place into a serving dish with a knob of butter and season with salt and pepper. Add the mustard sauce to the pot that the carrots were cooked in and bring to a simmer over a medium heat stirring often. Once simmering turn off the heat.
TO SERVE:

Divide bacon and cabbage mash between plates, top with green beans and crumbed chicken. Pour over some mustard sauce.