Double Parmesan-Herb Hasselback Chicken

Name: Double Parmesan-Herb Hasselback Chicken with Golden Roast Veg & Pear Slaw
Total time: 30m
Yield: 2
Ingredients: 1 sachet Garlic & Herb Seasoning; 640 g Chicken Breast; 1 packet Potato; 1 packet Grated Parmesan Cheese; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 Pear; 1 packet Onion Chutney

with Golden Roast Veg & Pear Slaw

Get up to $175 off + Free Extras for 8 weeks

Calories

547 kcal

Protein

80.2g protein

Difficulty

Easy

High Protein

Allergens:

Milk
Sulphites

If you haven’t tried hasselback chicken yet, here’s your chance! This one is stuffed with our garlicky herb seasoning and onion chutney, then sprinkled in Parmesan and baked to golden perfection. You’ll then need some tasty sides and luckily we have you covered; roasted veggies and crispy slaw. Delish!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

640 g

Chicken Breast

1 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Carrot

1 packet

Shredded Cabbage Mix

Pear

1 packet

Onion Chutney

(Contains: Sulphites; )

Nutrition Values

Calories547 kcal

Energy (kJ)2290 kJ

Fat9.9 g

of which saturates4.1 g

Carbohydrate33.1 g

of which sugars20.3 g

Dietary Fibre4 g

Protein80.2 g

Sodium976 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-size chunks. • Place on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals.

• Place chicken on a lined oven tray, sprinkle with garlic & herb seasoning, a pinch of salt and a drizzle of olive oil and turn chicken to coat. • Spoon onion chutney over the chicken, then top with grated Parmesan cheese. • Place chicken on lower oven shelf and bake until cooked through, 12-16 minutes. TIP: Chicken is cooked through when it is no longer pink inside. TIP: Use two oven trays if necessary.

• Meanwhile, thinly slice apple into sticks. In a large bowl, combine apple, shredded cabbage mix, a drizzle of vinegar and olive oil. Season to taste. • Divide Parmesan & onion chutney hasselback chicken, roast veggies & apple slaw between plates. • Serve with mayonnaise. Enjoy!