Hasselback chicken? You better believe it. This handy little trick is just the thing for adding flavour to an otherwise plain chicken breast. Plus, it stops the chicken from drying out. Fill the slices with basil pesto and top with fresh tomato and Cheddar cheese for an easy weeknight win.
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/ Serving 4 people
/ Serving 4 people
shredded Cheddar cheese(ContainsMilk)
traditional pesto(ContainsMilk, Tree Nuts)
Preheat the oven to 200°C/180°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Place the potato on an oven tray lined with baking paper, drizzle with olive oil and season generously with salt and pepper. Roast for 25-30 minutes, or until tender. TIP: Cut the potato to the correct size to ensure it cooks in the allocated time.
While the potato is roasting, thinly slice the tomato into half-moons. Cut the broccoli into small florets and roughly chop the stalk.
Cut deep slices 1cm apart in the top of each chicken breast without cutting all the way through. Season the chicken breasts with a good pinch of salt and pepper and place on a second oven tray lined with baking paper. Spoon dollops of traditional pesto into the cuts on the chicken, then top with the tomato slices and some shredded Cheddar cheese. Sprinkle with some dried oregano (see ingredients list) and drizzle with olive oil.
Bake the hasselback chicken for 14-18 minutes, or until the cheese is melted and the chicken has cooked through. TIP: The chicken is cooked when it is no longer pink inside.
When the chicken has 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the broccoli and a splash of water and cook for 6-8 minutes, or until tender. Season with a pinch of salt and pepper.
Divide the roast potato, broccoli and pesto, tomato and Cheddar hasselback chicken between plates.
TIP: For kids, follow our serving suggestions in the main photo!