Cheesy Hasselback Chicken
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Cheesy Hasselback Chicken

Cheesy Hasselback Chicken

with Capsicum Relish & Garlic-Herb Roasted Potatoes

Get ready to meet the chicken of your dreams! With a crispy, cheesy crust and tasty pockets of capsicum relish, every bite is a flavour bomb. Teamed with herby roasted potatoes and creamy aioli, this is definitely a dinner worth staying in for.

Allergens:
Sulphites
Milk
Egg
Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3

potato

1 sachet

Garlic & Herb Seasoning

1 packet

chicken breast

1 packet

Chargrilled Capsicum Relish

(Contains Sulphites; )

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1

tomato

1

carrot

1 bag

salad leaves

1 packet

garlic aioli

(Contains Egg, Soy; )

Not included in your delivery

Olive Oil

drizzle

balsamic vinegar

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Nutrition Values

/ per serving
Energy (kJ)2928 kJ
Fat35.2 g
of which saturates8.9 g
Carbohydrate45.2 g
of which sugars12.4 g
Protein50 g
Sodium1013 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper

Instructions

Roast the garlic & herb potatoes
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Add the potato and garlic & herb seasoning to an oven tray lined with baking paper. Drizzle with olive oil and season with pepper. Toss to coat, then spread out in a single layer. Roast on the top oven shelf until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.

Prep the hasselback chicken
2

While the potato is roasting, cut deep slices, taking care to not slice all the way through, across the chicken breast at 1cm intervals. Place the chicken, cut-side up, on a second oven tray lined with baking paper and stuff the slices with the chargrilled capsicum relish. Season with salt and pepper, then sprinkle with the shredded Cheddar cheese.

Bake the hasselback chicken
3

Bake the chicken on the lower oven shelf until cooked through, 12-16 minutes (depending on size). TIP: Chicken is cooked through when it's no longer pink inside.

Prep the salad
4

While the chicken is baking, roughly chop the tomato. Grate the carrot (unpeeled). In a large bowl, combine a drizzle of olive oil and a drizzle of balsamic vinegar. Season with salt and pepper.

Finish the salad
5

Add the tomato, carrot and mixed salad leaves to the dressing. Toss to coat and season to taste.

Serve up
6

Slice the cheesy hasselback chicken. Divide the chicken, garlic-herb roasted potatoes and garden salad between plates. Serve with the garlic aioli.