Baked Cheesy Italian Chicken

Name: Baked Cheesy Italian Chicken with Panzanella Salad & Balsamic Glaze
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 clove garlic; 1 unit tomato; 1 unit cucumber; 1 punnet cherry tomatoes; 1 unit Bake-At-Home Ciabatta; 1 bunch parsley; 1 packet chicken breast; ¼ tsp salt; 1 packet Cheddar cheese; 1.5 tsp vinegar (white wine or red wine); ½ tsp sugar; 1 bag spinach & rocket mix; 1 bottle balsamic glaze

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!

Allergens:

Gluten

•Soy

•Wheat

•Milk

•Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 unit

tomato

1 unit

cucumber

1 punnet

cherry tomatoes

1 unit

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)

1 bunch

parsley

1 packet

chicken breast

1 packet

Cheddar cheese

(Contains: Milk;)

1 bag

spinach & rocket mix

1 bottle

balsamic glaze

(Contains: Sulphites;)

Not included in your delivery

olive oil

¼ tsp

salt

1.5 tsp

vinegar (white wine or red wine)

½ tsp

sugar

Nutritional Values

per serving

Calories2270 kcal

Fat25.6 g

of which saturates9.4 g

Carbohydrate28.8 g

of which sugars14.6 g

Protein46.7 g

Sodium681 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Baking Paper

•Baking Tray

•Medium Bowl

•Large Bowl

Cooking Steps

1

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!).

2

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.

3

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.

4

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.

5

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.

6

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.