[Easy] Hasselback Pesto Chicken & Pangrattato

Name: [Easy] Hasselback Pesto Chicken & Pangrattato with Garlic-Herb Pumpkin Wedges
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Mixed Salad Leaves; 330 g Chicken Breast; 1 packet Garlic Aioli; 1 Pumpkin; 1 packet Snacking Tomatoes; 1 packet Basil Pesto; 1 sachet Garlic & Herb Seasoning; 1 packet Panko Breadcrumbs; 2 tbs Mayonnaise

with Garlic-Herb Pumpkin Wedges

Get up to $230 off

Allergens:

Eggs

•Milk

•Cashew

•Gluten

•Wheat

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

330 g

Chicken Breast

1 packet

Garlic Aioli

(Contains: Eggs;)

1

Pumpkin

1 packet

Snacking Tomatoes

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1 sachet

Garlic & Herb Seasoning

1 packet

Panko Breadcrumbs

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

Not included in your delivery

2 tbs

Mayonnaise

(Contains: Eggs;)

Nutritional Values

Calories671 kcal

Energy (kJ)2810 kJ

Fat110 g

of which saturates16 g

Carbohydrate40.8 g

of which sugars12.4 g

Dietary Fibre7.9 g

Protein46.9 g

Cholesterol42 mg

Sodium1290 mg

Trans Fat0.2 g

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!