Cheesy Pesto Hasselback Chicken
with Garlic-Herb Potatoes & Garden Salad
Get ready to meet the chicken of your dreams! With a cheesy crust and tasty pockets of basil pesto, every bite is a flavour bomb. Teamed with crispy roast potatoes and a fresh salad, this is definitely a dinner worth staying in for.
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 unit
potatoes
1 sachet
garlic & herb seasoning
1 packet
chicken breast
1 sachet
basil pesto
(Contains Milk;)
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 unit
tomato
1 unit
carrot
1 bag
mixed salad leaves
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Add the potato and garlic & herb seasoning to an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of pepper. Toss to coat, then spread out in a single layer. Place on the top shelf and roast until tender, 25-30 minutes.
TIP: Add less seasoning if you're not a fan of garlic!
While the potato is roasting, cut deep slices into the chicken breast at 1cm intervals, taking care not to slice all the way through. Place the chicken, cut-side up, on a second oven tray lined with baking paper. Stuff the slices with the basil pesto. Season with a generous pinch of salt and pepper, then sprinkle with the shredded Cheddar cheese.
Place on the lower shelf and bake the chicken until cooked through, 12-16 minutes (depending on thickness). In the last 5 minutes of chicken cook time, add the slivered almonds to the side of the tray to toast.
TIP: Chicken is cooked through when it is no longer pink inside.
While the chicken is baking, roughly chop the tomato. Grate the carrot.
In a large bowl, combine the tomato, carrot, mixed salad leaves, a small drizzle of olive oil and the balsamic vinegar. Season to taste with salt and pepper and toss to coat.
Divide the cheesy pesto hasselback chicken, garlic-herb potatoes and garden salad between plates. Serve with the garlic aioli and scatter over the slivered almonds.
TIP: For the low-calorie option, omit the garlic aioli and slivered almonds.