Epic Chicken Parmi

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 50g smoked cheddar
• 300g chicken breast fillet
• 50g basil pesto
• 410g tomato puree
• 1pcs diced bacon
• 40g panko breadcrumbs
• 50g rocket leaves
• 23ml olive oil
• 5ml balsamic or red wine vinegar

Method

1. Step 1 — Bake sweet potato
   Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled sweet potatoes into 1cm-thick rounds on an angle. Put on a lined tray, drizzle with 2 tsp olive oil and toss to coat. Bake for 15 mins.
2. Step 2 — Prep ingredients
   Meanwhile, coarsely grate the cheese. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Put the chicken and half the pesto in a bowl, season with salt and pepper and turn to coat. Combine 2 tsp olive oil and 1 tsp balsamic vinegar in a separate large bowl and season with salt and pepper.
3. Step 3 — Bake chicken
   When the sweet potato has been cooking for 15 mins, put the chicken on top of the sweet potato, then pour over half the tomato puree*. Season with salt and pepper, then scatter over the cheese. Bake for 15 mins or until the chicken is cooked through and the sweet potato is tender.
4. Step 4 — Bake bacon crumb
   While the chicken is cooking, put the bacon, breadcrumbs and 2 tsp olive oil on the remaining lined tray, season with pepper and toss to combine. Bake for 13-15 mins until golden.
5. Step 5 — Serve up
   Add the rocket to the dressing and toss to coat (see Make it yours). Spoon the remaining pesto over the tray bake, then scatter with the bacon crumb and some rocket. Divide the tray bake among plates or pop the tray on the table for everyone to help themselves. Serve with the remaining rocket and enjoy!
6. Step 6 — Make it yours
   Feel free to toss in other salad goodies from your veggie drawer, such as cucumber, capsicum or tomato.

Allergens

Milch, Walnut, Gluten, Wheat