Cheesy Capsicum Hasselback Chicken
with Bacon Potato Wedges & Cucumber Salad- Milk
- Sulphites
Get ready for a bite of cheesy perfection! Juicy, golden chicken topped with smokey capsicum relish and ooey gooey melted cheese. Nestled alongside crisp potato wedges and a crunchy cucumber salad, this one-pan wonder is packed with bold flavours and minimal fuss.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
320 g
Chicken Breast
100 g
Diced Bacon
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1
Cucumber
2 packet
Potato
Not included in your delivery
1 drizzle
balsamic vinegar
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
• Place on a lined oven tray and sprinkle over diced bacon. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals. Season generously with salt and pepper.
• Place chicken on a second lined oven tray and top with chargrilled capsicum relish. Sprinkle over shredded Cheddar cheese.
• Roast until cooked through, 12-16 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• When the chicken has 5 minutes remaining, slice cucumber into half-moons.
• In a large bowl, combine mixed salad leaves, cucumber, a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide cheesy capsicum chicken, bacon potato wedges and cucumber salad between plates. Enjoy!
• If you've added a fancify bundle, thinly slice spring onion and roughly chop roast almonds. Sprinkle over spring onion and almonds. Serve with Italian truffle mayonnaise.
