Chicken Parmigiana
with spinach and roast potatoes
A parmigiana is a recipe that originated in Italy, however, a chicken parm is a variation on this dish that actually hails from Australia. Featuring cheese, tomato sauce and succulent chicken, this meal has authentic elements of both of the dishes it's inspired by.
Tags:
Calorie Smart
•Family Friendly
•Protein Rich
Allergens:
Hvede
•Senf
•Soja
•Milk
The quantities provided above are averages only.
Total45 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
1 pack(s)
Chopped Tomato with Onion & Garlic
600 grams
Potatoes
60 grams
Baby Spinach
1 pack(s)
Breadcrumbs
½ sachet(s)
Mustard
1 sachet(s)
Worcester Sauce
320 grams
Irish Chicken Breast
1 unit(s)
Grated Italian Style Hard Cheese
Not included in your delivery
1 tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)2505 kJ
Energy (kcal)599 kcal
Fat8.8 g
of which saturates4.2 g
Carbohydrate79.2 g
of which sugars15.9 g
Dietary Fiber2.8 g
Protein52.3 g
Salt3.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm chunks (no need to peel).
- Pop the potatoes onto a large (lined) baking tray.
- Toss with salt, pepper and a drizzle of oil.
- Spread out in a single layer and bake on the top shelf of the oven for 25-35 mins.
2
- Place your hand flat on top of the chicken breast.
- Slice it from thicker end to thin point until there's 2cm left (don't slice all the way through). Open it up like a book. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Repeat with the other breast(s).
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Mix the breadcrumbs with the Italian cheese and season with salt and pepper.
- Lay the chicken on a separate lined baking tray. Season with salt and pepper. Spread half the mustard (per 2P) over the chicken.
- Sprinkle the breadcrumb mix over the top, then drizzle with oil.
- Bake in the middle shelf of the oven until golden and cooked through, 15-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
4
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Add the chopped tomatoes, worcester sauce and some salt and ½ tsp sugar (per 2P).
- Cover and simmer until slightly thickened, 5-7 mins.
5
- Stir in the spinach and cook until wilted and warmed through, 1-2 mins.
- Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper. Stir through a knob of butter.
6
- Divide the roasted potatoes and chicken between plates.
- Drizzle the tomato sauce over the chicken.
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