Cheesy American Chicken
with Caramelised Onion Potato Salad
The spice is right on these chicken breasts, which are tossed in our All-American spice blend before being topped with cheese and baked. Serve them with a creamy potato salad with caramelised onion for a touch of sophistication.
The quantities provided above are averages only.
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
4 unit
potatoes
1 packet
chicken breast
2 sachet
All-American spice blend
1 packet
Cheddar cheese
(Contains Milk;)
1 tub
caramelised onion chutney
1 bunch
spring onions
1 packet
sour cream
(Contains Milk;)
2 unit
tomato
1 unit
cucumber
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the boiling water and cook until soft when pierced with a knife, 10-12 minutes. Drain and run under cold water to cool. Set aside.
While the potato is boiling, place the chicken breast and All-American spice blend in a bowl. Season with salt and pepper and drizzle with olive oil. Toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until browned, 2 minutes each side. Transfer the chicken to an oven tray lined with baking paper and sprinkle with the shredded Cheddar cheese. Bake until cooked through, 6-10 minutes (depending on size of fillet). Set aside to rest. TIP: Chicken is cooked through when it is no longer pink in the middle
Thinly slice the spring onion. In a medium bowl, combine the potato, caramelised onion chutney, spring onion and sour cream. Season generously with salt and pepper and toss to coat. DTIP: Seasoning is key in this dish! Taste and season again with salt and pepper if you think it needs it!
While the chicken is resting, thinly slice the cucumber and tomato into half-moons.
Place the tomato, cucumber and mixed salad leaves in a bowl. Add the balsamic vinegar (for the salad) and a drizzle of olive oil. Toss to coat and season to taste with salt and pepper.
Divide the cheesy American chicken, caramelised onion potato salad and garden salad between plates.