Pesto is the secret ingredient in this recipe! It not only adds delicious flavour to the chicken, but also acts as the glue for our panko coating. Roasted sweet potato and a light green salad complete this easy weeknight dinner.
mixed salad leaves
white wine vinegar
(ContainsRoyal Jelly, Bee Pollen, Propolis)
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2 cm cubes. TIP: Chopping the sweet potato to the correct size ensures it cooks in the allocated time. Grate the Mozzarella cheese.
Place the sweet potato cubes on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to cook for 25-30 minutes, tossing halfway, until golden and tender. Remove from the oven and set aside.
While the sweet potato is cooking, combine the panko breadcrumbs, Mozzarella and a drizzle of olive oil in a medium bowl. Season with a pinch of salt and pepper and stir to combine.
Place the chicken breast on the second oven tray lined with baking paper. Using a spoon, spread the top of each chicken breast with the traditional pesto and then press over the panko and Mozzarella topping. Place in the oven to cook 15-20 minutes, or until golden and cooked through. TIP: The chicken is cooked when it is no longer pink inside.
While the chicken is cooking, combine the white wine vinegar, honey and 1 tbs of olive oil in a second medium bowl. Grate the carrot (unpeeled) and slice the Roma tomato into half-moons. Add the carrot, tomato and mixed salad leaves to the bowl with the dressing. Season with a pinch of salt and pepper and toss to combine. TIP: Toss the salad just before serving to prevent soggy leaves.
Divide the pesto & mozzarella crusted chicken, golden sweet potato bites and garden salad between plates.