Double Cheesy Tomato Topped Chicken
with Potato Wedges & Creamy Slaw
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!
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
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
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.
Meanwhile, finely chop garlic and brown onion (see ingredients).
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.
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.
Drain sweetcorn (see ingredients). Thinly slice celery. In a medium bowl, add slaw mix, sweetcorn, celery and mayonnaise. Toss to combine. Season to taste.
Divide cheesy tomato topped chicken, potato wedges and creamy slaw between plates.