HF – Chicken Parm SaladAlice Morbey2023-09-16T19:07:46+00:00Array
(
[recipe_id] => 72316
[name] => HF - Chicken Parm Salad
[description] => Allergens - Wheat, Milk Difficulty - Easy
[course] => lunch
[prep_time_mins] => 0
[cooking_time_mins] => 30
[makes_or_serves] => serves
[servings] => 2
[images] => Array
(
[0] => 72318
)
[ingredients] => Array
(
[0] => Array
(
[amount] => 12 Ounce
[name] => Gold Potatoes
)
[1] => Array
(
[amount] => 1/4 Cup
[name] => Parmesan Cheese (Contains Milk)
)
[2] => Array
(
[amount] => 12 Ounce
[name] => Chicken Breasts
)
[3] => Array
(
[amount] => 1 Unit
[name] => Lemon
)
[4] => Array
(
[amount] => 1/4 Cup
[name] => Panko Breadcrumbs (Contains Wheat)
)
[5] => Array
(
[amount] => 1 Teaspoon
[name] => Garlic Powder
)
[6] => Array
(
[amount] => 3 Tablespoon
[name] => Sour Cream (Contains Milk)
)
[7] => Array
(
[amount] => 5 Ounce
[name] => Spinach
)
)
[steps] => Array
(
[0] => Array
(
[description] => Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ¾-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. Roast in oven until lightly browned and tender, about 25 minutes, tossing halfway through.
)
[1] => Array
(
[description] => Meanwhile, combine ¼ cup panko (we sent more), Parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.
)
[2] => Array
(
[description] => Place a chicken breast between two pieces of plastic wrap. Pound with a rolling pin, mallet, or heavy-bottomed pan until ½ inch thick. Season with salt and pepper. Repeat with remaining chicken breast.
)
[3] => Array
(
[description] => Place chicken breasts on a lightly oiled baking sheet and brush tops with 2 TBSP sour cream (we’ll be using more later). Press crust mixture into sour cream. Bake in oven until chicken is cooked through and crust is crispy, 12-15 minutes.
)
[4] => Array
(
[description] => Halve lemon. Cut one half into wedges. In a large bowl, combine 1 TBSP sour cream (you’ll have some left over), a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. When potatoes are done, add to bowl along with spinach and toss to coat evenly. Season with salt and pepper.
)
[5] => Array
(
[description] => Divide salad between plates and top with chicken. Serve with lemon wedges on the side for squeezing over.
)
)
[nutrition] => Array
(
[energy_kcal] => 560
[energy_kj] => 133.843212
[fat] => 21
[carbohydrate] => 45
[protein] => 52
[saturated_fat] => 8
[sugars] => 5
[fibre] => 8
[salt] => 1.3
[sodium] => 0.52
[fruit_veg_or_nuts_pct] => 0.00
[solid_or_liquid] => solid
[serving_size] =>
[nutriscore_score] =>
[nutriscore_grade] =>
)
)
HF - Chicken Parm Salad
Allergens - Wheat, Milk Difficulty - Easy
Serves2CourseLunchCook30 minsTotal Time30 mins
- 12 Ounce Gold Potatoes
- 1/4 Cup Parmesan Cheese (Contains Milk)
- 12 Ounce Chicken Breasts
- 1 Unit Lemon
- 1/4 Cup Panko Breadcrumbs (Contains Wheat)
- 1 Teaspoon Garlic Powder
- 3 Tablespoon Sour Cream (Contains Milk)
- 5 Ounce Spinach
- Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ¾-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. Roast in oven until lightly browned and tender, about 25 minutes, tossing halfway through.
- Meanwhile, combine ¼ cup panko (we sent more), Parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.
- Place a chicken breast between two pieces of plastic wrap. Pound with a rolling pin, mallet, or heavy-bottomed pan until ½ inch thick. Season with salt and pepper. Repeat with remaining chicken breast.
- Place chicken breasts on a lightly oiled baking sheet and brush tops with 2 TBSP sour cream (we’ll be using more later). Press crust mixture into sour cream. Bake in oven until chicken is cooked through and crust is crispy, 12-15 minutes.
- Halve lemon. Cut one half into wedges. In a large bowl, combine 1 TBSP sour cream (you’ll have some left over), a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. When potatoes are done, add to bowl along with spinach and toss to coat evenly. Season with salt and pepper.
- Divide salad between plates and top with chicken. Serve with lemon wedges on the side for squeezing over.
Typical values per serving
Energy134kJ / 560kcalsFat21gSaturated Fat8gCarbohydrates45gSugars5gProtein52gFibre8gSalt1.3g
