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Cheesy Mexican Hasselback Chicken

Cheesy Mexican Hasselback Chicken

with Roasted Kumara & Charred Corn Salad

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Add flavour to every part of your meal by using the helpful technique of hasselback on chicken breast! With some mild spices, tasty sauce and a sprinkling of cheese, baked chicken breast is transformed into a fiesta of flavour, with a crunchy corn salad on the side to add a fresh touch.

Allergens:Milk

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 Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 sachet

Tex-Mex spice blend

1 packet

chicken breast

1 sachet

enchilada sauce

1 packet

shredded Cheddar cheese

(ContainsMilk)

2 unit

kumara

½ tin

sweetcorn

1 bag

cos lettuce

1 unit

tomato

1 unit

cucumber

Not included in your delivery

olive oil

1 tsp

honey

2 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2900 kJ
Fat23.2 g
of which saturates9.1 g
Carbohydrate61.9 g
of which sugars18.4 g
Dietary Fibre0 g
Protein53.9 g
Cholesterol0 mg
Sodium1010 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Knife
Medium Bowl
Grater
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 2cm chunks. Place the kumara on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast on the top rack until tender, 25-30 minutes. TIP: Cut the kumara to the correct size so it cooks in the allocated time.

2

While the kumara is roasting, in a medium bowl, combine the Tex-Mex spice blend with a drizzle of olive oil. Add the chicken breast and toss to coat. Place the spiced chicken on a second oven tray lined with baking paper. Cut deep slices across the chicken breast at 1cm intervals, taking care not to cut all the way through. Fill the slices with enchilada sauce. Sprinkle with the shredded Cheddar cheese. Bake until cooked through, 14-18 minutes. TIP: Cook times will vary depending on the size of the fillet.

3

While the chicken is baking, drain the sweetcorn (see ingredients list). Shred the cos lettuce. Roughly chop the cucumber and tomato.

4

Heat a medium frying pan over a high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Remove the pan from the heat.

5

In a large bowl, combine the white wine vinegar, honey, 4 tsp olive oil and a pinch of salt and pepper. Add the cos lettuce, charred corn, cucumber and tomato. Just before serving, toss to coat.

6

Divide the Mexican hasselback chicken, roasted kumara and charred corn salad between plates. Spoon any sauce remaining on the oven tray over the chicken.