Cheesy Sun Dried Tomato & Basil Inglewood Organic Chicken Schnitzel With Crunchy Rainbow Slaw
I’m here today partnering again with Inglewood Organic Chicken sharing another great recipe showcasing their wonderful products. If you didn’t catch my Butterflied Indian Spiced Inglewood Organic Chicken with Garam Masala Potatoes & Minted Curry Peas. This recipe is a really simply and quick one perfect for those lazy summer nights where you don’t feel like doing a lot of cooking. By purchasing the pre-packaged Inglewood Organic Chicken Breast Schnitzels the hard work has already been done for you. If you want to learn more about Inglewood Organic Chicken you can read this post here.
These schnitzels are a delight on there own but by adding a few extra toppings you can turn these schnitzels from great to AMAZING! When I had to develop a recipe using these schnitzels my first thought was something layered on top of the schnitzel all covered in melty cheese. After thinking on it a bit I decided on a delicious and creamy sun-dried tomato, basil, mayonnaise and Parmesan filling spread over the top of the schnitzels then layered with ham and topped with Jarlsberg cheese because it melts perfectly and doesn’t lose it’s shape. There is a mouthful of intense flavour when you take a bite of these schnitzels.
As you can see putting together these schnitzels is really easy and minimal dishes are required in the kitchen when you are putting this together. It’s all about creating the creamy sun-dried filling in one bowl and layering the schnitzel up. Pop it into the oven for 20-25 minutes until the air smells so good or basically until the cheese is all melty and gooey and golden brown.
While the schnitzels are cooking it is time to quickly chop up the most vibrant and tasty Crunchy Rainbow Slaw that will compliment the schnitzels perfectly. I mean if that slaw isn’t the picture of summer I don’t know what is. I used a range of colourful vegetables such as purple cabbage, carrot, yellow zucchini, red capsicum finished off with a creamy store-bought garlic aioli and topped with crunchy fried noodles. It is fresh, inviting and the perfect summer food. I hope you bookmark this recipe to make and with Australia day coming up this weekend why not pop on down to your local Coles to pick up a pack or two of the Inglewood Organic Chicken Breast Schnitzels to celebrate the day.
Cheesy Sun Dried Tomato & Basil Inglewood Organic Chicken Schnitzel With Crunchy Rainbow Slaw
Prep Time: 15 min
Cook Time: 20-25 min
Ingredients (Serves 6)
- 6 x Inglewood Organic Chicken Breast Schnitzel
- 6 slices of leg ham
- 6 slices of Jarlsberg cheese
- 1 cup garlic aioli
- 8 sundried tomatoes, roughly chopped
- 1/4 cup fresh basil, finely sliced
- 1/4 cup parmesan cheese, finely grated
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 purple cabbage, finely shredded
- 1 yellow zucchini, grated
- 1 large carrot, grated
- 1/2 red capsicum, cut into fine strips
- 2 x spring onions, finely sliced
- 1/2 cup garlic aioli
- 1 tbsp whole grain mustard
- 1/2 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 cup Changs crunchy fried noodles
Instructions
Preheat oven to 175 degree C and line a large baking tray with baking paper.
Lay the Inglewood Organic Breast Schnitzels on top of the lined baking tray.
Mix together all the ingredients for the Creamy Sundried Tomato & Basil Filling in a small bowl.
Scoop out the mixture evenly on top of all the schnitzels and spread over the top with the back of a spoon.
Lay a piece of ham on top of each schnitzel followed by a piece of Jarlsberg cheese. Put into the preheated oven and bake for 20-25 minutes or until golden brown and the cheese has melted. Remove from the oven and serve with the Crunchy Rainbow Slaw.
Crunchy Rainbow SlawIn a large serving bowl add the cut up salad ingredients and toss to combine. In a small just or bowl mix together the aioli, mustard, vinegar and sugar and a dash of water to create a thick dressing. Gently pour over the slaw ingredients and toss to coat the vegetables. Top with the crunchy noodles just before serving.
