Baked Chicken Parmesan
with Crispy Potatoes and Garlicky Broccoli
The best part of this Baked Chicken Parmesan is the layer of crispy cheese on top! Each bite is juicy, salty and cheesy. Served with crispy potatoes and garlicky broccoli, dinner tonight is simple and refined!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
½ cup
Panko Breadcrumbs
(Contains Wheat)
300 g
Yellow Potato
227 g
Broccoli, florets
½ cup
Marinara Sauce
½ cup
Parmesan Cheese, shredded
(Contains Milk)
6 g
Garlic
1 tbsp
Italian Seasoning
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. To a baking sheet, add potatoes, Italian Seasoning and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping rounds over halfway through, until golden-brown, 25-28 min.
While the potatoes roast, pat chicken dry with paper towels. Carefully slice into centre of each chicken breast, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper. Pour panko into a shallow dish. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into panko to coat completely.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden-brown, 2-3 min per side. (TIP: It’s okay if it doesn't cook all the way through at this step!) Remove the pan from heat. Transfer chicken to a foil-lined baking sheet.
Spoon marinara over each piece of chicken, then sprinkle with Parmesan. Bake in the middle of the oven, until chicken is cooked through and cheese is golden-brown, 12-14 min.
Peel, then mince or grate garlic. Cut broccoli into bite-sized pieces. Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), swirl pan until melted, 1 min. Add broccoli and 2 tbsp water (dbl for 4 ppl). Stir to combine. Cook, covered, stirring occasionally, until tender, 5-6 min. Add garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
Divide chicken Parmesan, crispy potatoes and garlicky broccoli between plates.
