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.
/ serving 4 people
/ serving 4 people
shredded Cheddar cheese(ContainsMilk)
traditional pesto(ContainsMilk, Tree Nuts)
mixed salad leaves
oregano citrus spice blend
vinegar (balsamic or white wine)
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, oregano citrus spice blend (see ingredients list), a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast for 25-30 minutes, or until tender. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
While the sweet potato is roasting, combine the shredded Cheddar cheese, panko breadcrumbs 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 a separate oven tray lined with baking paper. Season with the salt, a pinch of pepper and drizzle with olive oil. Toss to coat then, using a spoon, spread the traditional pesto on top of each chicken breast and top with the panko and Cheddar topping, gently pressing so it sticks. Bake for 14-18 minutes, or until the crumb is golden and the chicken is cooked through. TIP: The chicken is cooked when it is no longer pink inside.
While the chicken is baking, grate the carrot (unpeeled). Slice the tomato into half-moons. In a medium bowl, combine the vinegar, honey and 2 tbs olive oil
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 keep the leaves crisp.
Slice the pesto & Cheddar crusted chicken, spiced sweet potato and garden salad between plates.