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Italian Recipes
Pesto & Cheddar-Crusted Chicken

Pesto & Cheddar-Crusted Chicken

with Roasted Sweet Potato & Garden Salad

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3.4 / 4 Ratingout of 1728 ratings
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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:GlutenMilkTree Nuts
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

sweet potato

1 packet

panko breadcrumbs

(ContainsGluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

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

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2810 kJ
Fat32 g
of which saturates10.1 g
Carbohydrate42.1 g
of which sugars15.3 g
Protein50.4 g
Sodium509 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Roast the sweet potato
Roast the sweet potato
1

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 until tender, 25-30 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time

Make the topping
Make the topping
2

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.

Bake the chicken
Bake the chicken
3

Place the chicken breast on a second oven tray lined with baking paper. Season with the salt and a pinch of pepper, drizzle with olive oil and toss to coat. Use a spoon to spread traditional pesto over the top of each chicken breast. Sprinkle with the panko 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 is no longer pink inside.

Prep the salad
Prep the salad
4

While the chicken is cooking, grate the carrot (unpeeled). Slice the tomato into half-moons. In a medium bowl, combine the vinegar, honey and 2 tbs olive oil.

Toss the salad
Toss the salad
5

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.

Serve up
Serve up
6

Divide the chicken, spiced sweet potato and garden salad between plates. TIP: For kids, follow our serving suggestion on the main photo!