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Double Cheesy Tomato Topped Chicken

Double Cheesy Tomato Topped Chicken

with Potato Wedges & Creamy Slaw

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Pair juicy chicken breast with nostalgic Italian herbs and you’ve got a match made in heaven. With a topping of rich tomato paste and gooey Cheddar cheese, plus oven-baked wedges wanting to join in on the fun, we just couldn’t say no. More is more in our books, and you’ll love us for it!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid Friendly
Allergens:MilkEggs

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

3 clove

garlic

½

onion

1 packet

tomato paste

¼ tsp

brown sugar

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 packet

chicken breast

½ tin

sweetcorn

1 stalk

celery

1 bag

slaw mix

1 packet

mayonnaise

(ContainsEggs)

1 sachet

Italian herbs

2 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

10 g

butter

(ContainsMilk)

½ cup

water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3565 kJ
Fat47.6 g
of which saturates18.1 g
Carbohydrate45.4 g
of which sugars11.3 g
Protein55.1 g
Sodium1071 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. spread out evenly, then bake until tender, 25-30 minutes.

2

Meanwhile, finely chop garlic and brown onion (see ingredients).

3

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 3-4 minutes. Add garlic and tomato paste and cook until fragrant, 30 seconds. Reduce heat to medium, then add Italian herbs, the brown sugar, butter and the water and cook until slightly thickened, 3-4 minutes. Season to taste. Transfer to a medium bowl.

4

Wipe out the pan, then return to a medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken breast until golden, 2 minutes each side. Season with salt. Transfer chicken to a second lined oven tray, spoon over tomato sauce and bake until cooked through, 8-12 minutes. In the last 2-3 minutes of cook time, sprinkle shredded Cheddar cheese over chicken and allow to melt.

TIP: Chicken is cooked through when it's no longer pink inside.

5

Drain sweetcorn (see ingredients). Thinly slice celery. In a medium bowl, add slaw mix, sweetcorn, celery and mayonnaise. Toss to combine. Season to taste.

6

Divide cheesy tomato topped chicken, potato wedges and creamy slaw between plates.