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.
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.
garlic & herb seasoning
basil pesto(ContainsMilk, Tree NutsMay be present Egg)
shredded Cheddar cheese(ContainsMilk)
slivered almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
mixed salad leaves
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!
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.
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.
In the last 5 minutes of chicken cook time, add the slivered almonds (see ingredients) to the side of the tray to toast.
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.
Divide the cheesy hasselback chicken, garlic-herb potatoes and garden salad between plates. Serve with the garlic aioli and scatter over the slivered almonds.