Pesto & Cheddar Hasselback Chicken

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

with Garlic-Herb Roast Potato & Nutty Salad

Get up to $200 off!

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

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

potato

1 sachet

garlic & herb seasoning

1 packet

chicken breast

1 packet

basil pesto

(Contains: Milk;)

1 packet

Cheddar cheese

(Contains: Milk;)

tomato

carrot

1 packet

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)3113 kJ

Calories744 kcal

Fat43.2 g

of which saturates8 g

Carbohydrate35.9 g

of which sugars9.9 g

Protein51.5 g

Sodium861 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

PDF

• 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!

• Meanwhile, cut deep slices into each 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 browned and cooked through, 12-16 minutes (depending on thickness).

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

• 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 potatoes and salad between plates. • Sprinkle flaked almonds over salad. • Serve with garlic aioli. Enjoy!