Pesto is the secret ingredient in this recipe. It not only adds delicious flavour to the chicken, but also acts as the glue for the Parmesan crust! Roasted sweet potato and a fresh garden salad complete this easy weeknight winner.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 4 people
/ Serving 4 people
grated Parmesan cheese(ContainsMilk)
basil pesto(ContainsMilk, Tree NutsMay be present Egg)
mixed salad leaves
vinegar (rice wine or white wine)
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2cm 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 until tender, 25-30 minutes.
TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
While the sweet potato is roasting, combine the grated Parmesan 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 second oven tray lined with baking paper. Season with the salt, a pinch of pepper and drizzle with olive oil. Toss to coat. Spread the top of each chicken breast with the basil pesto, then top the chicken with the panko-Parmesan mixture, gently pressing so it sticks. Bake until the crumb is golden and the chicken is cooked through, 14-18 minutes.
TIP: The chicken is cooked when it's no longer pink inside.
While the chicken is cooking, thinly slice the tomato into half-moons. Grate the carrot (unpeeled). In a medium bowl, combine the vinegar, honey and 2 tbs olive oil.
Add the tomato, carrot 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.
Divide the pesto Parmesan-crusted chicken, roasted sweet potato and garden salad between plates.