Crumbed Pesto Hasselback Chicken

Name: Crumbed Pesto Hasselback Chicken with Garlic-Herb Pumpkin & Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Basil Pesto; 1 packet Panko Breadcrumbs; 330 g Chicken Breast; 1 sachet Garlic & Herb Seasoning; 1 packet Garlic Aioli; 1 packet Mixed Salad Leaves; 1 Pumpkin; 1 packet Snacking Tomatoes; 2 tbs Mayonnaise; 1 drizzle olive oil; 1 tsp white wine vinegar; 1 tsp honey

with Garlic-Herb Pumpkin & Salad

Recipe Development TeamUpdated on November 07, 2025

Get up to $230 off + Free Extras for 8 weeks

Calories

:

806 kcal

Protein

:

46.3g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Milk
Cashew
Wheat
Gluten
Eggs
Gluten
Soy
May contain traces of allergens

Get ready to meet the chicken of your dreams! With a crispy coating and tasty pockets of basil pesto, every bite is a flavour bomb. Teamed with roasted pumpkin wedges and a leafy salad, this is definitely a dinner worth staying in for.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; May be present: Gluten, Soy.)

330 g

Chicken Breast

1 sachet

Garlic & Herb Seasoning

1 packet

Garlic Aioli

(Contains: Eggs;)

1 packet

Mixed Salad Leaves

1

Pumpkin

1 packet

Snacking Tomatoes

Not included in your delivery

2 tbs

Mayonnaise

(Contains: Eggs;)

1 drizzle

olive oil

1 tsp

white wine vinegar

1 tsp

honey

Nutritional Values

Calories806 kcal

Energy (kJ)3370 kJ

Fat49.9 g

of which saturates5.9 g

Carbohydrate42.4 g

of which sugars14.9 g

Dietary Fibre7.5 g

Protein46.3 g

Cholesterol4 mg

Sodium725 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

Preheat the oven to 220°C/200°C fan-forced. Cut the butternut pumpkin into 1cm wedges. Place the pumpkin and garlic and herb seasoning on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper and toss. Spread in a single layer and roast, on the top shelf of the oven, until tender, 25-30 minutes. TIP: Peel the pumpkin skin if you prefer!

2

While the pumpkin is baking,combine the panko breadcrumbs, a generous drizzle of olive oil and a pinch of salt and pepper in a small bowl.

3

Cut deep slices, taking care to not slice all the way through, across the chicken breast at 1cm intervals. Place the chicken, cut-side up, on a second oven tray lined with baking paper and spoon in the basil pesto. Season with a generous pinch of salt and pepper. Cover the chicken with the pangrattato, gently pressing down to form an even coating.

4

Place the chicken on a second oven tray lined with baking paper. Place on the lower shelf and bake the chicken until cooked through, 12-16 minutes (depending on the size of the fillet). TIP: Chicken is cooked through when it is no longer pink inside.

5

Meanwhile, halve the cherry tomatoes. In a medium bowl, combine the white wine vinegar, honey, a drizzle of olive oil and a pinch of salt and pepper. Add the mixed salad leaves and cherry tomatoes. Toss.

6

Divide the pesto hasselback chicken between plates. Serve with the pumpkin wedges and garden salad. Serve with mayo. Enjoy!