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.
4 unit
sweet potato
1 packet
panko breadcrumbs
(ContainsGluten)
1 block
mozzarella cheese
(ContainsMilk)
1 packet
chicken breast
1 tub
traditional pesto
(ContainsMilk,Tree Nuts)
1 bag
cos lettuce mix
1 unit
tomato
1 unit
carrot
Not included in your delivery
olive oil
1 tbs
vinegar (balsamic or white wine)
1 tsp
honey
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, 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, grate the mozzarella. In a medium bowl, combine the mozzarella, panko breadcrumbs and a drizzle of olive oil. 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. Using a spoon, spread the top of each chicken breast with the traditional pesto and then top with the panko and mozzarella topping, gently pressing so it sticks. Bake for 16-20 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 cos lettuce mix 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 pest & mozzarella-crusted chicken. Divide the chicken, sweet potato and garden salad between plates.
TIP: For kids, follow our serving suggestion in the main photo!