Baked Cheesy Italian Chicken
with Panzanella Salad & Balsamic Glaze
Add flavour to a butterflied chicken breast by topping it with tomato and cheese, then baking until golden! Served with a hearty panzanella salad and a drizzle of syrupy balsamic glaze for the finishing touch, this meal is almost as good as summer in Italy!
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.
Ingredients
2 clove
garlic
1 unit
tomato
1 unit
cucumber
1 punnet
cherry tomatoes
1 unit
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 bunch
parsley
1 packet
chicken breast
1 packet
Cheddar cheese
(Contains Milk;)
1 bag
spinach & rocket mix
1 bottle
balsamic glaze
(Contains Sulphites;)
Not included in your delivery
olive oil
¼ tsp
salt
1.5 tsp
vinegar (white wine or red wine)
½ tsp
sugar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Thinly slice the tomato. Cut the cucumber into thin half-moons. Slice the cherry tomatoes in half. Tear the bake-at-home ciabatta into 1cm chunks. Roughly chop the parsley leaves (reserve some for garnish!).
Place your hand flat on top of the chicken breast and cut through horizontally, without slicing all the way through. Open the chicken up like a book.
In a medium bowl, place the butterflied chicken, garlic, the salt and a drizzle of olive oil. Toss to coat, then place the chicken, cut-side up, on an oven tray lined with baking paper. Top with the tomato slices and sprinkle with the shredded Cheddar cheese. Bake the chicken for 6-10 minutes, or until cooked through and the cheese is golden. Set aside to rest until serving.
While the chicken is baking, place the ciabatta chunks on a second oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake for 5-7 minutes or until lightly crisp.
In a large bowl, combine the vinegar and sugar with olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Add the cucumber, cherry tomatoes, spinach & rocket mix, 1/2 the ciabatta chunks and parsley leaves. TIP: Keep the extra ciabatta in an airtight container for 3 days and add to salads.
Divide the baked cheesy Italian chicken and panzanella salad between plates. Drizzle the balsamic glaze over the salad and chicken and garnish with the reserved parsley.