Baked Double Pesto-Parmesan Crusted Chicken

Name: Baked Double Pesto-Parmesan Crusted Chicken with Roast Potato Chunks & Salad
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 & Salad

4.5(112)

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Calories

:

759 kcal

Protein

:

85.4g protein

Difficulty

:

Easy

Under 30g carbs

Kid Friendly

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. 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.

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

Energy (kJ)3180 kJ

Calories759 kcal

Fat25 g

of which saturates5.9 g

Carbohydrate45.5 g

of which sugars10.4 g

Dietary Fibre7.4 g

Protein85.4 g

Sodium421 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 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.

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 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.

3

• 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.