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

Name: Cheesy Pesto Hasselback Chicken with Garlic-Herb Potatoes & Garden Salad Top rated | Available all July
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 1 sachet garlic & herb seasoning; 1 packet chicken breast; 1 packet basil pesto; 1 tomato; 1 carrot; 1 bag mixed salad leaves; 1 tsp balsamic vinegar; 1 packet garlic aioli; ½ packet slivered almonds; 1 packet Cheddar cheese

Top rated | Available all July

Get up to $200 off!

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:

High Protein

•Kid Friendly

•Not Suitable for Coeliacs

Allergens:

Milk

•Eggs

•Almond

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

1 sachet

garlic & herb seasoning

1 packet

chicken breast

1 packet

basil pesto

(Contains: Milk;)

tomato

carrot

1 bag

mixed salad leaves

1 packet

garlic aioli

(Contains: Eggs;)

½ packet

slivered almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

Nutritional Values

per serving

Energy (kJ)2981 kJ

Fat37.7 g

of which saturates9.1 g

Carbohydrate39.7 g

of which sugars12.3 g

Protein51.3 g

Sodium736 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Add the potato and garlic & herb seasoning on a lined oven tray. 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!

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 lined oven tray and spoon the basil pesto into the slices. Season with salt and pepper, then sprinkle with the shredded Cheddar cheese.

Bake the chicken until cooked through, 12-16 minutes (depending on the size of the fillet).

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

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.