Pesto & Cheddar Double Hasselback Chicken

Name: Pesto & Cheddar Double Hasselback Chicken with Garlic-Herb Roast Sweet Potato & Nutty Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 sweet potato; 1 sachet garlic & herb seasoning; 2 packet chicken breast; 1 packet basil pesto; 1 packet Cheddar cheese; 1 tomato; 1 carrot; drizzle balsamic vinegar; 1 bag mixed salad leaves; 1 packet flaked almonds; 1 packet garlic aioli

with Garlic-Herb Roast Sweet Potato & Nutty Salad

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Meet the chicken of your dreams! With a cheesy crust and tasty pockets of basil pesto, every bite is a flavour bomb. Teamed with crispy roast sweet potatoes and a fresh salad, this is definitely a dinner worth staying in for.

We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Kid Friendly

Allergens:

Milk

•Almond

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 sachet

garlic & herb seasoning

2 packet

chicken breast

1 packet

basil pesto

(Contains: Milk;)

1 packet

Cheddar cheese

(Contains: Milk;)

tomato

carrot

1 bag

mixed salad leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)3914 kJ

Fat50.2 g

of which saturates10.1 g

Carbohydrate35.3 g

of which sugars11.2 g

Protein83.3 g

Sodium961 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat. • Roast until tender, 25-30 minutes.

TIP: Add less seasoning if you're not a fan of garlic!

• Meanwhile, cut deep slices into chicken breast at 1cm intervals, taking care not to slice all the way through. • Place chicken, cut-side up, on a second lined oven tray. Spoon basil pesto into the slices. Season with salt and pepper, then sprinkle with Cheddar cheese.

Little cooks: Help stuff the chicken with the pesto before sprinkling it with the cheese. Make sure to wash your hands well afterwards!

• Bake chicken until cooked through, 12-16 minutes (depending on thickness).

TIP: Chicken is cooked through when it's no longer pink inside. TIP: Spread chicken over two lined oven trays if your tray is getting crowded.

• Meanwhile, roughly chop tomato. • Grate carrot.

Little cooks: Older kids, help grate the carrot under adult supervison!

• In a large bowl, combine a drizzle of olive oil and balsamic vinegar. • Season, then add tomato, carrot and mixed salad leaves. Toss to combine.

Little cooks: Lend a hand by combining the dressing and tossing the salad!

• Divide pesto and Cheddar hasselback chicken, garlic-herb roast sweet potatoes and salad between plates. • Sprinkle flaked almonds over salad. • Serve with garlic aioli. Enjoy!