Baked Double Pesto-Parmesan Crusted Chicken
with Roast Potato Chunks & Salad
In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy chicken, while also helping the Parmesan crust to stick. Serve with a couple of colourful sides to balance out the richness.
Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
660 g
Chicken Breast
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Creamy Pesto Dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Cashew, Macadamia.)
1 packet
Slaw Mix
2
Potato
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1
Red Apple
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• In a medium bowl, combine Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt. Set aside.
• Place chicken breast on a lined oven tray. Drizzle with olive oil, then season generously with salt. Turn to coat. Squeeze half the creamy pesto dressing onto the chicken and sprinkle over panko-Parmesan mixture, gently pressing so
it sticks.
• Drizzle chicken with a little more olive oil. Bake until crumb is golden and chicken is cooked through (when no longer pink inside), 14-18 minutes.
• Meanwhile, cut potato into bite-sized chunks.
• Spread potato over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high for 3 minutes.
• Drain any excess liquid, then place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until golden and tender, 10-15 minutes.
• Meanwhile, cut red apple (see ingredients) into thin sticks.
• In a large bowl, combine the honey with a drizzle of vinegar and olive oil.
• Add apple and slaw mix, tossing to combine. Season with salt and pepper to taste.
• Divide pesto-crusted chicken, potato chunks and salad between plates.
• Serve with remaining creamy pesto dressing. Enjoy!
