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Pesto and Mozzarella Crusted Chicken

Pesto and Mozzarella Crusted Chicken

with Golden Sweet Potato Bites & Garden Salad

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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.

Allergens:GlutenMilkNutsRoyal Jelly, Bee Pollen, Propolis
Preparation Time
40 minutes
Cooking difficulty
Level 1
serving 4 people
serving 4 people

800 g

sweet potato

1 packet

panko breadcrumbs


1 block

mozzarella cheese


1 packet

chicken breast

1 tub

traditional pesto


1 bag

mixed salad leaves

1 unit

roma tomato

1 unit


Not included in your delivery


olive oil

1 tbs

white wine vinegar

1 tsp


(ContainsRoyal Jelly, Bee Pollen, Propolis)

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2600 kJ
Fat26.9 g
of which saturates8.2 g
Carbohydrate41.1 g
of which sugars15 g
Protein50.3 g
Sodium362 mg
Chopping board
Baking Paper
Baking Tray
Mixing Bowl

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.

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