HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Hasselback Chicken
topBanner
Cheesy Hasselback Chicken

Cheesy Hasselback Chicken

with Capsicum Relish & Garlic-Herb Roasted Potatoes

Read more

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:SulphitesMilkEggs

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3

potato

1 sachet

garlic & herb seasoning

1 packet

chicken breast

1 packet

chargrilled capsicum relish

(ContainsSulphites)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1

tomato

1

carrot

1 bag

mixed salad leaves

1 packet

garlic aioli

(ContainsEggs)

Not included in your delivery

Olive Oil

drizzle

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
download icondownload icon
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.

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.

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.

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.

5

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

6

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