Pesto & Cheddar Hasselback Chicken
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Pesto & Cheddar Hasselback Chicken

Pesto & Cheddar Hasselback Chicken

with Garlic-Herb Roast Potato & Nutty Salad

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 potatoes and a fresh salad, this is definitely a dinner worth staying in for.

Tags:
Kid Friendly
•Over 30g protein
•Climate Superstar
•Available until May
Allergens:
Milk
•Almond
•Egg

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

2

potato

1 sachet

garlic & herb seasoning

1 packet

chicken breast

1 packet

basil pesto

(Contains Milk;)

1 packet

Cheddar cheese

(Contains Milk;)

1

tomato

1

carrot

1 bag

mixed salad leaves

1 packet

flaked almonds

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

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

olive oil

drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)3123 kJ
Fat43.2 g
of which saturates8 g
Carbohydrate35.7 g
of which sugars11.4 g
Protein52 g
Sodium863 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. • Place 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!

2
2

• 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!

3
3

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

TIP: Chicken is cooked through when it's no longer pink inside.

4
4

• Meanwhile, roughly chop tomato. • Grate carrot.

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

5
5

• 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!

6
6

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