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Cheesy American Chicken

Cheesy American Chicken

with Caramelised Onion Potato Salad

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The spice is right on these chicken breasts, which are tossed in our All-American spice blend before being topped with cheese and baked. Serve them with a creamy potato salad with caramelised onion for a touch of sophistication.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:SulphitesMilk

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 Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

potatoes

1 packet

chicken breast

2 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 tub

caramelised onion chutney

1 bunch

spring onions

1 packet

sour cream

(ContainsMilk)

2 unit

tomato

1 unit

cucumber

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2410 kJ
Fat23.6 g
of which saturates11.6 g
Carbohydrate36 g
of which sugars9.4 g
Dietary Fibre0 g
Protein51.6 g
Cholesterol0 mg
Sodium654 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the boiling water and cook until soft when pierced with a knife, 10-12 minutes. Drain and run under cold water to cool. Set aside.

2

While the potato is boiling, place the chicken breast and All-American spice blend in a bowl. Season with salt and pepper and drizzle with olive oil. Toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until browned, 2 minutes each side. Transfer the chicken to an oven tray lined with baking paper and sprinkle with the shredded Cheddar cheese. Bake until cooked through, 6-10 minutes (depending on size of fillet). Set aside to rest. TIP: Chicken is cooked through when it is no longer pink in the middle

3

Thinly slice the spring onion. In a medium bowl, combine the potato, caramelised onion chutney, spring onion and sour cream. Season generously with salt and pepper and toss to coat. DTIP: Seasoning is key in this dish! Taste and season again with salt and pepper if you think it needs it!

4

While the chicken is resting, thinly slice the cucumber and tomato into half-moons.

5

Place the tomato, cucumber and mixed salad leaves in a bowl. Add the balsamic vinegar (for the salad) and a drizzle of olive oil. Toss to coat and season to taste with salt and pepper.

6

Divide the cheesy American chicken, caramelised onion potato salad and garden salad between plates.