Festive Sundried Tomato and Fetta Chicken
with Pecan and Rosemary Crouton Salad
Tis the season, and in honour we’ve dressed up your chicken in its festive best. Amid the sumptuous sea of red and green, a rich pecan and rosemary crouton salad adds some delicious crunch to this dinner.
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.
Ingredients
1 bunch
rosemary
2 unit
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 unit
cucumber
1 bunch
parsley
1 tub
sundried tomatoes
1 block
fetta cheese
(Contains: Milk;)
1 packet
free range chicken breast
1 packet
pecans
(Contains: Pecan; May be present: Milk, Sesame, Almond, Hazelnut, Peanuts, Soy, Brazil nut, Cashew, Macadamia, Pine Nut, Pistachio, Walnut.)
1 bag
mixed salad leaves
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
2 tsp
brown sugar
Utensils
Cooking Steps
Finely chop the sundried tomatoes. Finely chop the parsley leaves. Pick and finely chop the rosemary leaves. Slice (or tear) the bake-at-home ciabatta into 2 cm chunks. Peel the cucumber into ribbons using a vegetable peeler. TIP: Slice the** cucumber** into half-moons if you prefer!
Preheat the oven to high. Place your hand flat on top of the free-range chicken breast and use a knife to slice through horizontally. TIP: Be careful not to slice the whole way through. Open the chicken breast (like a book) and rub with a drizzle of olive oil and a pinch of salt and pepper. Transfer the chicken to the oven tray lined with foil and place under the grill for 10 minutes, flipping halfway, until the chicken is just cooked through. TIP: The chicken is cooked when it is no longer pink inside.
While the chicken is grilling, add the chopped sundried tomatoes and parsley to a small bowl. Crumble in the fetta, drizzle with olive oil and season with a pinch of salt and pepper. Mix well and set aside. Once the chicken is finished cooking, remove from the oven and spoon the sundried tomato, parsley & fetta mixture on top of the chicken breast. Return to the grill for 2-3 minutes, or until the fetta is melted and golden
While the chicken is continuing to grill, heat a generous drizzle of olive oil in a large frying pan over a medium-high heat. Add the rosemary, ciabatta, pecans and a pinch of salt and pepper and cook, stirring, for 4-5 minutes, or until the ciabatta is golden and crispy. Remove the pan from the heat. TIP: Cook the croutons in two batches if your pan is too small to fit them in all at once.
In a large bowl, combine the balsamic vinegar, brown sugar and 2 tbs of olive oil. Season with a pinch of salt and pepper and mix well. Add the mixed salad leaves, cucumber, croutons and pecans and toss to coat in the dressing. TIP: Add the salad to the dressing just before serving to prevent soggy leaves
Divide the festive sundried tomato and fetta chicken and the pecan and rosemary crouton salad between plates.
