Pesto & Cheddar Double Hasselback Chicken
with Garlic-Herb Roast Potato & Nutty Salad
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.
2
potato
1 sachet
garlic & herb seasoning
2 packet
chicken breast
1 packet
basil pesto
()
1 packet
Cheddar cheese
()
1
tomato
1
carrot
1 packet
mixed salad leaves
1 packet
flaked almonds
( )
1 packet
garlic aioli
()
olive oil
drizzle
balsamic vinegar
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat. • Roast until tender, 25-30 minutes.
TIP: Add less seasoning if you're not a fan of garlic!
• Meanwhile, cut deep slices into chicken breast at 1cm intervals, taking care not to slice all the way through. • Place chicken, cut-side up, on a second lined oven tray. Spoon basil pesto into the slices. Season with salt and pepper, then sprinkle with Cheddar cheese.
Little cooks: Help stuff the chicken with the pesto before sprinkling it with the cheese. Make sure to wash your hands well afterwards!
• Bake chicken until cooked through, 12-16 minutes (depending on thickness).
TIP: Chicken is cooked through when it's no longer pink inside. TIP: Spread chicken over two lined oven trays if your tray is getting crowded.
• Meanwhile, roughly chop tomato. • Grate carrot.
Little cooks: Older kids, help grate the carrot under adult supervison!
• In a large bowl, combine a drizzle of olive oil and balsamic vinegar. • Season, then add tomato, carrot and mixed salad leaves. Toss to combine.
Little cooks: Lend a hand by combining the dressing and tossing the salad!
• Divide pesto and Cheddar hasselback chicken, garlic-herb roast potatoes and salad between plates. • Sprinkle flaked almonds over salad. • Serve with garlic aioli. Enjoy!