Chicken Parma Bake with Kumara Roasties

Chicken Parma Bake with Kumara Roasties

Ready in 40 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 15, 2017.

Make sure your tomato sauce has thickened before pouring over the chicken. This will ensure the Parma won’t become watery.


Ingredients

Kumara Roasties

  • 400g orange kumara, scrubbed and diced 2cm
  • 2 leaves silverbeet, tough inner stalks removed and roughly chopped

Chicken Parma Bake

  • 300g chicken breasts
  • ½ leek, thinly sliced
  • ¼ teaspoon salt
  • 1 courgette, diced 1cm
  • 1 tablespoon Italian spices
  • ¼ cup white wine or chicken stock
  • ½ cup chicken stock
  • ½ can chopped tomatoes
  • ½ tablespoon Worcestershire sauce
  • ½ cup panko breadcrumbs
  • ½ block Parmesan cheese, finely grated
  • ½ tablespoon olive oil

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Lightly grease a baking dish (with a lip) with oil or butter (measuring about 20 x 30cm). Toss kumara on prepared tray with a drizzle of oil and season with salt and pepper. Roast, on bottom oven rack for about 20 minutes. Toss through silverbeet and return to oven for a further 5 minutes, until kumara is tender and silverbeet is just wilted.
  2. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Heat a drizzle of oil in a medium fry-pan on high heat. Cook chicken for 1-2 minutes each side, until browned.
  3. Transfer chicken to prepared baking dish and return pan to medium-high heat with a drizzle of oil. Cook leek for about 2 minutes, until soft. Add salt, courgette and Italian spices, and cook for about 1 minute, until fragrant.
  4. Add wine/first measure of stock and cook until liquid is almost evaporated. Add stock and tomatoes, bring to a simmer and cook for about 6 minutes, until thickened and reduced. Add Worcestershire sauce and season to taste with salt and pepper.
  5. Pour tomato sauce over chicken in prepared dish. Mix together breadcrumbs, Parmesan and olive oil in a shallow bowl and sprinkle over tomato sauce. Bake for about 8 minutes, until chicken is cooked through and crumbs are golden and crunchy.
  6. To serve, divide kumara roasties between plates and top with chicken Parma bake.

Nutritional Information

Energy 2005 kj
479 kcal
Protein 38.9g
Carbohydrate 50.9g
Fat 14.1g