Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3456 / 825
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into chips. Add the chips to a baking tray. Drizzle with oil and sprinkle with salt. Toss the chips in the oil until they are fully coated. Bake for 30 min.
2 Bread chicken
Meanwhile, grate the Parmesan. In a bowl, combine the flour, salt, pepper and garlic onion powder. Add the eggs to a second bowl and whisk. Add the panko and Parmesan to a third bowl. Slice each chicken breast in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes.
Carefully turn the chicken in the flour, followed by the eggs and finally in the panko. Heat a pan over a medium heat with a generous drizzle of oil. Once hot, add the chicken to the pan and fry for 2 min on each side until golden. Transfer to a baking tray and bake for 10 min (reserve the pan - just wipe it clean).
4 Make sauce
Meanwhile, peel and very finely chop the onions and garlic. Heat the reserved pan over a medium heat with a drizzle of oil. Add the onions with a pinch of salt and fry for 6 min. Add the garlic and cook for 1 min further. Add the tomato passata, stockcube and brownsugar. Reduce the heat to low and simmer for 10 min (add a splash of water if it gets too thick).
Meanwhile, chop the romainelettuce roughly. Chop the basil leaves finely and add them to the tomatosauce. Once the chicken has been cooking for 10 min, top it with the mozzarella. Bake for 5 min further or until the chicken is cooked through.
Tip!To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!
In a large bowl, whisk together the oliveoil and balsamicvinegar. Season with salt and pepper. Add the romaine and toss. Serve the chickenparma with the sauce, chips and salad to the side.