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Cheesy Pesto Hasselback Chicken

Cheesy Pesto Hasselback Chicken

with Garlic-Herb Potatoes & Garden Salad

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Get ready to meet the chicken of your dreams! With a cheesy crust and tasty pockets of basil pesto, every bite is a flavour bomb. Teamed with crispy roast potatoes and a fresh salad, this is definitely a dinner worth staying in for.

Tags:Not Suitable for CoeliacsLow CalorieNaturally Gluten-Free
Allergens:MilkTree NutsEgg

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potatoes

1 sachet

garlic & herb seasoning

1 packet

chicken breast

1 sachet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

slivered almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 unit

tomato

1 unit

carrot

1 bag

mixed salad leaves

1 packet

garlic aioli

(ContainsEgg)

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2293 kJ
Fat22.6 g
of which saturates8.9 g
Carbohydrate37.3 g
of which sugars10.5 g
Dietary Fibre0 g
Protein45.1 g
Cholesterol0 mg
Sodium706 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Add the potato and garlic & herb seasoning to an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of pepper. Toss to coat, then spread out in a single layer. Place on the top shelf and roast until tender, 25-30 minutes.

TIP: Add less seasoning if you're not a fan of garlic!

2

While the potato is roasting, cut deep slices into the chicken breast at 1cm intervals, taking care not to slice all the way through. Place the chicken, cut-side up, on a second oven tray lined with baking paper. Stuff the slices with the basil pesto. Season with a generous pinch of salt and pepper, then sprinkle with the shredded Cheddar cheese.

3

Place on the lower shelf and bake the chicken until cooked through, 12-16 minutes (depending on thickness). In the last 5 minutes of chicken cook time, add the slivered almonds to the side of the tray to toast.

TIP: Chicken is cooked through when it is no longer pink inside.

4

While the chicken is baking, roughly chop the tomato. Grate the carrot.

5

In a large bowl, combine the tomato, carrot, mixed salad leaves, a small drizzle of olive oil and the balsamic vinegar. Season to taste with salt and pepper and toss to coat.

6

Divide the cheesy pesto hasselback chicken, garlic-herb potatoes and garden salad between plates. Serve with the garlic aioli and scatter over the slivered almonds.

TIP: For the low-calorie option, omit the garlic aioli and slivered almonds.