HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Cheesy Italian Chicken
Baked Cheesy Italian Chicken

Baked Cheesy Italian Chicken

with Panzanella Salad & Balsamic Glaze

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Add flavour to a butterflied chicken breast by topping it with tomato and cheese, then baking until golden! Served with a hearty panzanella salad and a drizzle of syrupy balsamic glaze for the finishing touch, this meal is almost as good as summer in Italy!


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Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 unit


1 unit


1 punnet

cherry tomatoes

1 unit

bake-at-home ciabatta

(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)

1 bunch


1 packet

chicken breast

1 packet

shredded Cheddar cheese


1 bag

spinach & rocket mix

1 bottle

balsamic glaze


Not included in your delivery

olive oil

¼ tsp


1.5 tsp

vinegar (white wine or red wine)

½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2270 kJ
Fat25.6 g
of which saturates9.4 g
Carbohydrate28.8 g
of which sugars14.6 g
Dietary Fibre0 g
Protein46.7 g
Cholesterol0 mg
Sodium681 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Thinly slice the tomato. Cut the cucumber into thin half-moons. Slice the cherry tomatoes in half. Tear the bake-at-home ciabatta into 1cm chunks. Roughly chop the parsley leaves (reserve some for garnish!).


Place your hand flat on top of the chicken breast and cut through horizontally, without slicing all the way through. Open the chicken up like a book.


In a medium bowl, place the butterflied chicken, garlic, the salt and a drizzle of olive oil. Toss to coat, then place the chicken, cut-side up, on an oven tray lined with baking paper. Top with the tomato slices and sprinkle with the shredded Cheddar cheese. Bake the chicken for 6-10 minutes, or until cooked through and the cheese is golden. Set aside to rest until serving.


While the chicken is baking, place the ciabatta chunks on a second oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake for 5-7 minutes or until lightly crisp.


In a large bowl, combine the vinegar and sugar with olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Add the cucumber, cherry tomatoes, spinach & rocket mix, 1/2 the ciabatta chunks and parsley leaves. TIP: Keep the extra ciabatta in an airtight container for 3 days and add to salads.


Divide the baked cheesy Italian chicken and panzanella salad between plates. Drizzle the balsamic glaze over the salad and chicken and garnish with the reserved parsley.