Baked Double Pesto-Parmesan Crusted Chicken

Name: Baked Double Pesto-Parmesan Crusted Chicken with Roast Potato Chunks & Slaw
Total time: 25m
Yield: 2
Ingredients: 660 g Chicken Breast; 1 packet Parmesan Cheese; 1 packet Creamy Pesto Dressing; 1 packet Slaw Mix; 2 Potato; 1 packet Panko Breadcrumbs; 1 Red Apple

with Roast Potato Chunks & Slaw

4.5(301)

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Calories

:

744 kcal

Protein

:

84.5g protein

Difficulty

:

Easy

Under 30g carbs

Calorie Smart

Under 40g carbs

Allergens:

Milk
Eggs
Walnut
Wheat
Gluten
May contain traces of allergens
Almond
Cashew
Macadamia
Gluten
Soy

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. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

660 g

Chicken Breast

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Creamy Pesto Dressing

(Contains: Eggs, May contain traces of allergens, Milk, Almond, Cashew, Macadamia, Walnut;)

1 packet

Slaw Mix

2

Potato

1 packet

Panko Breadcrumbs

(Contains: Gluten, Soy, May contain traces of allergens, Wheat, Gluten;)

1

Red Apple

Nutritional Values

Calories744 kcal

Energy (kJ)3110 kJ

Fat25 g

of which saturates5.9 g

Carbohydrate42.4 g

of which sugars9.7 g

Dietary Fibre7 g

Protein84.5 g

Sodium420 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. • In a large 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 dressingonto 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.TIP: Use two oven trays if necessary.

2

• 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, 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.

3

• Meanwhile, grate carrot (see ingredients). • In a large bowl, combine the honey with a drizzle of vinegar and olive oil. • Add carrot and deluxe salad mix, tossing to combine. Season with salt and pepper to taste.