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Italian Chicken & Caramelised Cherry Tomatoes

Italian Chicken & Caramelised Cherry Tomatoes

with Pesto Dressing & Parmesan-Pear Salad

Family Friendly
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Classic Italian flavours shine in this fuss-free feast. With herbed garlicky chicken, sweet bursts of roasted cherry tomato, creamy mash and a Parmesan-laced salad, it's enough to make even the most traditional Italian envious.

Tags:Not Suitable for CoeliacsKid FriendlyNaturally Gluten-Free
Allergens:MilkTree NutsEgg

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ punnet

cherry tomatoes

½

red onion

2

potato

1 clove

garlic

1

pear

½ bunch

thyme

1 packet

chicken breast

½ sachet

Italian herbs

(May be present Gluten/Gluten)

1 bag

mixed salad leaves

½ packet

shaved Parmesan cheese

(ContainsMilk)

1 packet

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

Not included in your delivery

olive oil

3 tsp

balsamic vinegar

40 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

¼ tsp

salt

½ tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3168 kJ
Fat45.5 g
of which saturates16.7 g
Carbohydrate41.4 g
of which sugars15.1 g
Dietary Fibre0 g
Protein41.8 g
Cholesterol0 mg
Sodium721 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Slice the cherry tomatoes (see ingredients) in half. Cut the red onion (see ingredients) into 1cm wedges. Place the cherry tomatoes and onion on an oven tray lined with baking paper. Add the balsamic vinegar (for the veggies) and a generous drizzle of olive oil. Season with salt and pepper and toss to coat. Roast until blistered, 15-20 minutes.

2

While the veggies are roasting, peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt, then mash with a potato masher or fork until smooth. Cover to keep warm.

3

While the potato is cooking, finely chop the garlic. Thinly slice the pear. Pick the thyme leaves (see ingredients). Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.

4

In a large bowl, combine the Italian herbs (see ingredients), brown sugar and a good drizzle of olive oil. Season with salt. Add the chicken and toss to coat. Heat a large frying over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Cook in batches if your pan is getting crowded. Transfer to a plate. Cook the garlic and thyme until fragrant, 1 minute. Remove from the heat and return the chicken to the pan. Mix to combine.

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

5

In a medium bowl, combine the mixed salad leaves, pear and shaved Parmesan cheese (see ingredients). Add a drizzle of olive oil and balsamic vinegar and toss to combine.

6

Divide the mash between plates and top with the Italian chicken and caramelised cherry tomatoes and onion. Spoon over any juices from the tray. Serve with the creamy pesto dressing and Parmesan-pear salad.