Whether you say Parmi or Parma, we can all agree that there are few things more delicious than combining succulent crumbed chicken with cheese, tomato and bacon. This week, we’ve taken one of Australia’s favourite snacks and transformed it into an iconic pub staple. You’re welcome.
If you know your way around the kitchen, this recipe will be right up your alley. If you’re a novice chef, why not #baketogether with your family or friends, as this delicious recipe begs to be shared as the ultimate footy-watching feed. Just make sure to start half an hour before kick off!
CHEESE AND BACON SHAPES PARMIGIANA
Prep time: 10 minutes
Cooking time: 20 minutes
1/3 cup plain flour
1 box Arnott’s Cheese and Bacon Shapes
800 gm chicken breast (butterflied or flattened)
½ cup crushed tomatoes
1 cup grated cheddar
200 gm streaky bacon
Vegetable oil for frying
Preheat oven to 200°C. Line a baking tray with baking paper and set aside. Heat a medium-size frying pan and cook bacon until your liking.
In a food processor, process Arnott’s Shapes until they resemble breadcrumbs. Place in a medium bowl and set aside. Place eggs in a medium bowl and lightly whisk. Place flour in a medium bowl.
Lightly coat chicken, one by one in flour, shake off any excess, then dip in the egg mix, then the Shape crumbs mixture, pressing gently.
Once all of the chicken has been coated, heat oil in a medium frying pan and cook chicken in batches for 2-3 minutes each side or until golden.
Place the chicken on a lined baking tray. Spoon over crushed tomatoes, top with bacon and cheese. Bake for 10 minutes or until the cheese has melted and chicken is cooked through. Serve with rocket salad.
Substitute any other Arnott’s Shapes flavours to mix up your recipe! Are you game to try Shapes Vegemite?
Access the Recipes
Check out other recipes from Arnott’s Big Recipe Release here.
Arnott’s Shapes Original Cheese and Bacon
Or keen for Arnott’s Shapes? We know the feeling. Purchase them here.