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Pesto, Tomato & Cheddar Hasselback Chicken

Pesto, Tomato & Cheddar Hasselback Chicken

with Roast Potato & Broccoli

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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.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkTree Nuts

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 Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

potatoes

1 head

broccoli

1 unit

tomato

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

chicken breast

1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

½ sachet

dried oregano

Not included in your delivery

unit

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2450 kJ
Fat28 g
of which saturates9.4 g
Carbohydrate27.5 g
of which sugars2 g
Dietary Fibre0 g
Protein52.7 g
Cholesterol0 mg
Sodium366 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Spoon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

While the potato is roasting, thinly slice the tomato into half-moons. Cut the broccoli into small florets and roughly chop the stalk.

3

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.

4

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.

5

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.

6

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!