Pesto & Parmesan-Crusted Chicken
with Roasted Sweet Potato & Garden Salad- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
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 garden salad complete this easy weeknight winner. *Unfortunately, this week's grated Parmesan cheese was in short supply. Some customers will receive a Parmesan block instead of grated Parmesan. Don't worry, the recipe will be just as delicious!*
Ingredients
2 unit
sweet potato
1 packet
grated Parmesan cheese
(Contains: Milk;)
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
chicken breast
1 packet
basil pesto
(Contains: Milk;)
1 unit
tomato
½ unit
carrot
1 bag
mixed salad leaves
Not included in your delivery
olive oil
2 tsp
vinegar (balsamic or white wine)
½ tsp
honey
Utensils
Cooking Steps
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.
Alternative Step 1 if you've received a Parmesan block: 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. Finely grate the Parmesan cheese.
While the sweet potato is roasting, combine the grated Parmesan cheese, panko breadcrumbs (see ingredients list) and a drizzle of olive oil in a medium bowl. Season with salt and pepper and stir to combine.
Place the chicken breast on a second oven tray lined with baking paper. Season with a generous pinch of salt and drizzle with olive oil. Toss to coat. Using a spoon, spread the top of each chicken breast with the basil pesto. 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 through when it's no longer pink inside.
While the chicken is cooking, thinly slice the tomato into half-moons. Grate the carrot (see ingredients list). In a medium bowl, combine the vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people).
Add the carrot, tomato and mixed salad leaves to the bowl with the dressing. Season to taste and toss to combine.
Divide the pesto Parmesan-crusted chicken, roasted sweet potato and garden salad between plates.
