Baked Chicken Parmigiana
with Crispy Potatoes and Blistered Green Beans
Revel in all your favourite flavours of the classic Chicken Parmesan, but with a twist! This easy baked chicken breast topped with fresh tomato and melted mozzarella will have you wondering why it took you this long to recreate your favourite pub meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
680 g
Chicken Breasts
680 g
Yukon Potato
2 tsp
Italian Seasoning
2 unit
Tomato
½ cup
Mozzarella Cheese, shredded
(Contains: Milk)
340 g
Green Beans, trimmed
28 g
Parmesan Cheese, shredded
(Contains: Milk)
Not included in your delivery
unit
Salt*
unit
Pepper*
unit
Oil*
Nutrition Values
Cooking Steps
Preheat the oven to 450°F. Start prepping when your the oven comes up to temperature!
Roast the potatoes: Wash and cut the potatoes into 1⁄2-inch cubes. Toss them on a baking sheet with a drizzle of oil. Season with Italian seasoning, salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-30 min.
Prep: Meanwhile, wash and dry all remaining produce. Trim the ends off the green beans (TIP: Use clean kitchen scissors to snip the ends off!) Slice the tomatoes into 1/4-inch rounds.
Sear the chicken: Season with chicken with salt and pepper. Heat a medium pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden on the outside, 3-4 min per side.
Transfer the chicken to another parchment-lined baking sheet. Top each with a few tomato slices, then sprinkle with mozzarella and Parmesan. Bake in the centre of the oven until the chicken is cooked through, 10-12 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Sauté the green beans: Meanwhile, in the same pan over medium-high heat, add a drizzle of oil, then the green beans. Cook until blistered and tender-crisp, 5-6 min. Season with salt and pepper.
Finish and serve: Divide the chicken parmigiana, crispy potatoes and green beans between plates. Season with salt and pepper. Enjoy!
