Bacon, Almond & Garlic Hasselback Chicken
with Lemon Crushed Potatoes & Cucumber Salad
- Milk
- Almond
- Eggs
- Gluten(Wheat)
We've put all the much-loved flavour combos into this delectable dinner – from the almond and garlic-crusted chicken breast to the lemony crushed potatoes and bacon bits – it's got everything we're all addicted to! The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
3
potato
½
lemon
2 clove
garlic
1
cucumber
1 packet
chicken breast
1 packet
roasted almonds
(Contains: Almond; )
1 sachet
Garlic & Herb Seasoning
1 packet
diced bacon
1 bag
Mixed Salad Leaves
1
tomato
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs, Gluten(Wheat); )
Not included in your delivery
1
olive oil
25 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Slice lemon into wedges. Finely chop garlic. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat, then add the butter and garlic and cook, stirring, until fragrant, 1 minute. Add a generous squeeze of lemon juice and a pinch of salt, then bring to the boil. • Remove from heat, then return potato to the pan and toss to coat. Lightly crush potato with a potato masher or fork. Cover to keep warm.
• Meanwhile, roughly chop tomato and cucumber. • Crush roasted almonds in a mortar and pestle, or in their sachet using a rolling pin until resembling fine crumbs. • Cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals. • In a medium bowl, combine hasselback chicken, garlic & herb seasoning, a good drizzle of olive oil and season with pepper.
Little cooks: Take the lead and crush the roasted almonds.
• Place chicken and diced bacon on a lined oven tray, then top hasselback chicken with crushed almonds. • Roast chicken until cooked through, 12-16 minutes.
TIP: Chicken is cooked through when it is no longer pink inside. TIP: Don't worry if some of the crumbs fall off, sprinkle them back on chicken when serving!
• Meanwhile, combine tomato, cucumber, mixed salad leaves and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste. • Divide almond and garlic-crusted hasselback chicken, bacon, lemon crushed potatoes and cucumber salad between plates. • Serve with Italian truffle mayonnaise and any remaining lemon wedges. Enjoy!
Little cooks: Kids can help toss the salad.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The almond coating and garlic-herb seasoning add delicious crunch and flavour to the chicken. Lemon in the potatoes enhances the overall taste.
- Ease of prep: Slicing the chicken for hasselback can be fiddly, but the dish is generally easy to prepare.
- Suggestions: Consider using an air fryer for the chicken. Add a boiled egg to the salad for extra protein and flavour.
