Cheesy Red Pesto Chicken Melts

Name: Cheesy Red Pesto Chicken Melts with Herbed Potato Wedges & Veggies
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: tbs olive oil; 4 unit potatoes; 1 sachet Italian herbs; 2 unit carrot; 1 bag green beans; 1 unit lemon; 2 clove garlic; 1 tub red pesto; 1 packet chicken breast; 1 packet Cheddar cheese; 20 g butter

with Herbed Potato Wedges & Veggies

4.2

(704)

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Our red pesto is a pocket rocket, jam-packed with flavour thanks to sun-dried tomatoes, basil and chargrilled capsicum. Spread it over chicken breast and sprinkle with cheese to make these irresistible chicken melts, and add some herby potato wedges and veggies to create a meal that's got 'delicious' written all over it!

Allergens:

Milk

•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 4 people

4 unit

potatoes

1 sachet

Italian herbs

2 unit

carrot

1 bag

green beans

1 unit

lemon

2 clove

garlic

1 tub

red pesto

(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)

1 packet

chicken breast

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

tbs

olive oil

20 g

butter

(Contains: Milk;)

Nutritional Values

per serving

Calories2940 kcal

Fat37 g

of which saturates12.4 g

Carbohydrate35.2 g

of which sugars6.3 g

Protein52.7 g

Sodium352 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper and sprinkle with the Italian herbs. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top rack of the oven until tender, 25-30 minutes.

2

While the wedges are baking, thinly slice the carrot (unpeeled) into half-moons. Trim the green beans. Slice the lemon into wedges. Finely chop the garlic (or use a garlic press). In a small bowl, combine the garlic and red pesto.

3

Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 2cm thick. Transfer the chicken to a second oven tray lined with baking paper. Season with salt and pepper, drizzle with olive oil and toss to coat. Spread the pesto mixture over the chicken and sprinkle with shredded Cheddar cheese.

4

Bake the chicken on the bottom rack of the oven until cooked through, 8-12 minutes. TIP: Chicken cook times will vary depending on the size of the fillet.

5

While the chicken is in the oven, heat a large frying pan over a medium-high heat. Add the butter and a drizzle of olive oil (to stop the butter from burning!) and cook until melted. Add the carrot and cook until starting to soften, 2-3 minutes. Add the green beans and cook until tender, 3-4 minutes. Season with a pinch of salt and pepper.