Cheesy Mexican Hasselback Chicken
with Charred Corn Salad
Add flavour to every part of your meal by using the helpful technique of hasselback on chicken breast! With some mild spices, tasty sauce and a sprinkling of cheese, baked chicken breast is transformed into a fiesta of flavour.
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
1.5 sachet
Tex-Mex spice blend
1 packet
chicken breast
1 sachet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Cheddar cheese
(Contains Milk;)
6 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 cob
corn
1 head
cos lettuce
1 unit
tomato
1 unit
cucumber
Not included in your delivery
olive oil
1 tsp
honey
2 tsp
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
SPICY! This is a mild spice blend, but feel free to use less if you are sensitive to heat! Preheat the oven to 220°C/200°C fan-forced. In a medium bowl, combine 1 1/2 sachets Tex-Mex spice blend with a drizzle of olive oil. Add the chicken breast and toss to coat. Place the chicken on an oven tray lined with baking paper. Cut deep slices across the chicken breast at 1cm intervals, taking care not to cut all the way through. Fill the slices with the enchilada sauce and shredded Cheddar cheese. Bake until cooked through, 14-18 minutes.
TIP: Cook times will vary depending on the size of the fillet.
While the chicken is baking, cut the mini flour tortillas into 3cm wedges. Spread over a second oven tray lined with baking paper. Brush (or spray) with olive oil and season with a pinch of salt and pepper, then arrange in a single layer. Bake until lightly golden and crisp, 6-8 minutes.
TIP: Keep an eye on them. You want them crisp, but not burnt!
Slice the kernels off the corn cob. Shred the cos lettuce. Roughly chop the cucumber and tomato.
Heat a medium frying pan over a high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. Remove the pan from the heat.
TIP: Cover the pan with a lid if the kernels are "popping" out.
In a large bowl, combine the white wine vinegar, honey, 1 tbs olive oil and a pinch of salt and pepper. Add the cos lettuce, charred corn, cucumber and tomato. Just before serving, toss to coat.
Divide the Mexican hasselback chicken and charred corn salad between plates. Spoon any juices from the oven tray over the chicken and serve with the tortilla chips.