HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Pesto Hasselback Chicken With Garlic Herb Potatoes & Garden Salad
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Cheesy Pesto Hasselback Chicken with Garlic-Herb Potatoes & Garden Salad

Cheesy Pesto Hasselback Chicken with Garlic-Herb Potatoes & Garden Salad

Top rated | Available all March

Monthly Special
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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 CoeliacsKid FriendlyNaturally 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

potato

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)

½ packet

slivered almonds

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

1

tomato

1

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)3153 kJ
Fat44.5 g
of which saturates10.9 g
Carbohydrate38.5 g
of which sugars11.5 g
Protein46.5 g
Sodium779 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
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. Place the potato and garlic & herb seasoning on an oven tray lined with baking paper. Drizzle with olive oil and season with pepper. Toss to coat, then spread out in a single layer. 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 and stuff with the basil pesto. Season with 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). TIP: Chicken is cooked through when it's no longer pink inside.

4

In the last 5 minutes of chicken cook time, add the slivered almonds (see ingredients) to the side of the tray to toast.

5

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

6

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