Italian Chicken & Caramelised Cherry Tomatoes
with Pesto Dressing & Parmesan-Pear Salad
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.
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.
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)
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.
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.
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.
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.
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.
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.