Pesto-Crusted Chicken & Apple Slaw
with Roast Potato Chunks- Milk
- Eggs
- Walnut
- Wheat
- Gluten
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
- Gluten
- Soy
In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy chicken, while also helping the Parmesan crust to stick. Serve with a couple of colourful sides to balance out the richness. Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.
Ingredients
330 g
Chicken Breast
1 packet
Parmesan Cheese
(Contains: Milk;)
½ packet
Creamy Pesto Dressing
(Contains: Eggs, May contain traces of allergens, Milk, Almond, Cashew, Macadamia, Walnut;)
1 packet
Slaw Mix
2
Potato
1 packet
Panko Breadcrumbs
(Contains: Gluten, Soy, May contain traces of allergens, Wheat, Gluten;)
1
Red Apple
Not included in your delivery
1 drizzle
olive oil
½ tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• In a medium bowl, combine Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt. Set aside.
• Place chicken breast on a lined oven tray. Drizzle with olive oil, then season generously with salt. Turn to coat. Squeeze half the creamy pesto dressing (see
ingredients) onto the chicken and sprinkle over panko-Parmesan mixture, gently pressing so it sticks.
• Drizzle chicken with a little more olive oil. Bake until crumb is golden and chicken is cooked through (when no longer pink inside), 14-18 minutes.
• Meanwhile, cut potato into bite-sized chunks.
• Spread potato over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 3 minutes.
• Drain any excess liquid, then place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until golden and tender, 10-15 minut
• Meanwhile, thinly slice apple (see ingredients) into sticks.
• In a large bowl, combine the honey with a drizzle of vinegar and olive oil.
• Add apple and slaw mix, tossing to combine. Season to taste with saltand pepper.
• Divide pesto-crusted chicken, roast potato chunks and apple salad between plates. Serve with remaining creamy pesto dressing. Enjoy!
