Baked Parmesan-Herb Hasselback Chicken
with Golden Roast Veg & Leafy Slaw
- Milk
- Eggs
If you haven’t tried hasselback chicken yet, here’s your chance! This one is stuffed with our garlicky herb seasoning, then sprinkled in Parmesan and baked to golden perfection. You’ll then need some tasty sides and luckily we have you covered; roasted veggies and crispy slaw. Delish!
Ingredients
1 sachet
Garlic & Herb Seasoning
320 g
Chicken Thigh
2
Potato
1 packet
Parmesan Cheese
(Contains: Milk)
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato and carrot into bite-size chunks.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, slice chicken thigh into thin strips.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • In the last minute of cook time, sprinkle grated Parmesan cheese over chicken. Cover with a lid or foil so the cheese melts. Transfer chicken to a paper towel-lined plate.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, in a large bowl, combine mixed salad leaves, shredded
cabbage mix and a drizzle of vinegar and olive oil. Season to taste.
• Divide Parmesan-herb hasselback chicken, golden roast veg and rainbow
salad between plates. Serve with the mayonnaise. Enjoy!
Little cooks: Kids can take the lead by tossing the salad!
