Parmesan Chicken and Roast Potato

Nutrition per serve

Ingredients

• 400g chat potatoes
• 1clove garlic
• 5g Tuscan seasoning
• 50g parmesan
• 20g panko breadcrumbs
• 300g free-range chicken breast fillet
• 1pcs carrot
• 1pcs Lebanese cucumber
• 50g aioli mayonnaise
• 10ml olive oil
• 20g butter
• 10ml extra virgin olive oil
• 5ml balsamic vinegar
• 3ml honey

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Halve the unpeeled potatoes, quartering any large ones. Crush or finely chop the garlic.
2. Step 2 — Roast potato
   Put the potato on a lined tray. Drizzle with 2 tsp olive oil, scatter over the garlic and Tuscan seasoning, season with pepper and toss to coat. Roast for 20 mins or until almost tender.
3. Step 3 — Prep parmesan crumb
   Meanwhile, melt 20g butter in a small saucepan over medium heat. Remove from the heat and cool slightly. Finely grate the parmesan. Combine the breadcrumbs, parmesan and melted butter in a bowl.
4. Step 4 — Roast chicken
   Once the potato has roasted for 20 mins, cut the chicken into 3cm-thick strips. Put on the remaining lined tray, season with salt and pepper, then top with the parmesan crumb and lightly press to help it stick. Roast the chicken and potato for 8 mins or until the potato is golden and the chicken is cooked through.
5. Step 5 — Make dressing
   While the chicken is roasting, put 2 tsp extra virgin olive oil, 1 tsp balsamic vinegar and ½ tsp honey in a large bowl, season with salt and pepper and whisk to combine.
6. Step 6 — Get ready to serve
   Peel the carrot and cucumber into ribbons with a vegetable peeler. Add the carrot and cucumber to the dressing and toss to combine. Divide the chicken, potato and salad among plates. Serve with the aioli.

Allergens

Milk, Sulphites, Gluten, Wheat, Egg