Golden Crumbed Chicken

Name: Golden Crumbed Chicken with Creamy Pesto Roast Cauliflower Salad
Total time: 45 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 beetroot; 1 portion cauliflower; ½ Brown Onion; 1 packet peeled pumpkin pieces; 1 packet chicken breast; 1 tsp plain flour; ¼ tsp salt; 1 egg; 1 packet panko breadcrumbs; 1 packet creamy pesto dressing; 1 bag salad leaves; 1 sachet Nan's Special Seasoning

with Creamy Pesto Roast Cauliflower Salad

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What’s not to like about crumbed chicken breast? It’s a great way to introduce texture and keep the chicken moist while it cooks. Not to mention the roast veggie-packed salad which adds the perfect amount of flavour for an all-round amazing dish.

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!

Allergens:

Gluten

•Eggs

•Gluten(Wheat)

•Soy

The quantities provided above are averages only.

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

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

beetroot

1 portion

cauliflower

Brown Onion

1 packet

peeled pumpkin pieces

1 packet

chicken breast

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

creamy pesto dressing

(Contains: Soy; )

1 bag

salad leaves

1 sachet

Nan's Special Seasoning

Not included in your delivery

olive oil

1 tsp

plain flour

(Contains: Gluten; )

¼ tsp

salt

egg

(Contains: Eggs; )

Nutrition Values

Energy (kJ)2872 kJ

Fat29.3 g

of which saturates4.8 g

Carbohydrate52.4 g

of which sugars22.9 g

Protein48.8 g

Sodium1202 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Cut cauliflower into small florets. Slice onion (see ingredients) into wedges.

Place beetroot, cauliflower, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. Allow to cool slightly.

TIP: If your oven tray is crowded, divide between two trays.

While the veggies are roasting, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. In a shallow bowl, combine Nan's special seasoning, the plain flour and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Coat chicken first in flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.

Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. When oil is hot, cook crumbed chicken until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: If your pan is getting crowded, cook in batches for the best results, add extra oil as needed.

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

In a large bowl, combine creamy pesto dressing with a dash of water. Add roasted veggies and salad leaves to pesto dressing. Season and toss to combine.