Sure, searing up some plain chicken steaks for dinner is all fine and dandy. But why not take it up a notch with this aromatic herby crumb that's scatted over the pork as a crunchy finishing touch? It'll contrast perfectly with the tangy pesto dressing. Trust us, you'll be glad you did it our way.
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
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
flaked almonds(ContainsTree NutsMay be presentPeanuts, Milk, Soy, Sesame, Gluten)
baby spinach leaves
creamy pesto dressing(ContainsMilk)
Nan's special seasoning
• Preheat oven to 220°C/200°C fan-forced. Cut potato, carrot and white turnip into bite-sized chunks. • Place veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. Thinly slice chives.
• Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken and turn to coat. • In a large frying pan, heat butter and a drizzle of olive oil over a medium-high heat. Cook panko breadcrumbs (see ingredients) and flaked almonds, stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, then add chives and season to taste.
• When the veggies have 10 minutes remaining, return frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• When the veggies are roasted, add baby spinach leaves and a drizzle of balsamic vinegar to the tray and gently toss to combine. • Slice chicken. • Divide chicken and roast veggie toss between plates. • Top chicken with garlic almond crumb and serve with creamy pesto dressing.