Basil pesto is the secret ingredient in this recipe! It not only adds delicious flavour to the chicken, but also acts as the glue for the Cheddar crust! Roasted kumara and a fresh garden salad complete this easy weeknight winner.
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/ Serving 4 people
/ Serving 4 people
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
shredded Cheddar cheese(ContainsMilk)
basil pesto(ContainsMilk, Tree Nuts)
vinegar (balsamic or white wine)
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Place the kumara, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the kumara to the correct size so it cooks in the allocated time.
While the kumara is roasting, combine the shredded Cheddar cheese, panko breadcrumbs and a drizzle of olive oil in a medium bowl. Season with a pinch of salt and pepper and stir to combine.
Place the chicken breast on a separate oven tray lined with baking paper. Season with the salt, a pinch of pepper and drizzle with olive oil. Toss to coat, then using a spoon, spread the top of each chicken breast with basil pesto and then top with the panko- Cheddar mixture, gently pressing so it sticks. Bake until the crumb is golden and the chicken is cooked through, 14-18 minutes. TIP: The chicken is cooked when it is no longer pink inside.
While the chicken is cooking, grate the carrot (unpeeled). Slice the tomato into half-moons. In a medium bowl, combine the vinegar, honey and 2 1/2 tbs of olive oil.
Add the carrot, tomato and mixed salad leaves to the bowl with the dressing. Season with a pinch of salt and pepper and toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.
Thickly slice the chicken. Divide the pesto and Cheddar-crusted chicken, roasted kumara and garden salad between plates.