Baked Chicken Parmesan
with Crispy Potatoes and Garlicky Green Beans
Making crispy chicken parmigiana really isn’t hard when you follow a few easy steps. Get your crumbing station ready. Generously coat the chicken with mayo, so the breadcrumbs really stick to it. Then, all that’s left to do is to bake and enjoy this crispy Italian classic!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
2.4 tbsp
Mayonnaise
½ cup
Panko Breadcrumbs
(Contains Wheat)
340 g
Yukon Potato
170 g
Green Beans
4 tbsp
Tomato Sauce Base
½ cup
Parmesan Cheese, shredded
1 unit(s)
Garlic, cloves
⅓ tbsp
Italian Seasoning
Nutrition Values
Cooking Steps
Wash and dry all produce.* Cut the potatoes into 1/4-inch rounds. On a baking sheet, toss the potatoes and Italian seasoning with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping the rounds over halfway through cooking, until golden-brown, 25-28 min.
Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. Pour the panko into a shallow dish. Coat the chicken all over with the mayonnaise. Working with one chicken breast at a time, press both sides into the panko to coat completely.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Pan-fry until golden-brown, 2-3 min per side. (It’s okay if it doesn’t cook all the way through at this step!) Remove the pan from the heat and transfer the chicken to a foil-lined baking sheet.
Spoon the pizza sauce over each chicken breast, then sprinkle the tops with the Parmesan. Bake in the centre of the oven until the chicken is cooked through and the cheese is golden-brown, 12-14 min. (TIP: Cook each piece to a minimum internal temp. of 165°F, as size may vary.**)
Meanwhile, mince or grate the garlic. Heat the same pan over medium-high heat. Add a drizzle of oil, then the green beans and garlic. Cook, stirring occasionally, until the beans are tender-crisp, 5-6 min. Season with salt and pepper.
Divide the chicken Parmesan, potatoes and green beans between plates.
