Leek, Bacon & Crumbly Cheese Chicken Breast

Name: Leek, Bacon & Crumbly Cheese Chicken Breast with Rosemary-Roasted Kumara
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 Kumara; 2 sprig rosemary; 1 bag green beans; 1 leek; 1 clove garlic; 20 g butter; 1 packet Greek salad cheese/feta cheese; 1 pinch chilli flakes; 1 packet chicken breast; 1 packet diced bacon

with Rosemary-Roasted Kumara

Get up to $175 off

A few simple touches make this meal really special. Finishing the chicken with the sauteed leek and creamy Greek-style cheese allows it to soak up lots of lovely flavours, while the rosemary gives the kumara a rich, aromatic quality. From ordinary to extraordinary in just a few simple steps!

Allergens:

Milk

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Kumara

2 sprig

rosemary

1 bag

green beans

leek

1 clove

garlic

1 packet

Greek salad cheese/feta cheese

(Contains: Milk; )

1 pinch

chilli flakes

1 packet

chicken breast

1 packet

diced bacon

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

Nutrition Values

/ per serving

Energy (kJ)2951 kJ

Fat39.6 g

of which saturates17 g

Carbohydrate36.8 g

of which sugars23.3 g

Protein46.7 g

Sodium819 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

•Medium Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Peel and cut the kumara into bite-sized chunks. Roughly chop the rosemary leaves. Place the kumara and rosemary on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Add a dash of water to the tray and roast until tender, 20-25 minutes.

While the kumara is roasting, trim and halve the green beans. Thinly slice the white and light green parts of the leek. Finely chop the garlic.

In a medium frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Cook the leek and diced bacon, breaking up the bacon with a spoon, until golden, 4-5 minutes. Remove from the heat, then crumble in the cheese and add a pinch of chilli flakes (if using). Stir to combine and season.

Place your hand flat on top of each chicken breast and cut horizontally, without slicing all the way through. Open the chicken up like a book. Rub the chicken with a drizzle of olive oil, then season. Transfer the chicken to a second lined oven tray and top with the leek mixture. Bake until the chicken is cooked through and the leek is slightly golden, 6-10 minutes.

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

When the chicken has 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until tender, 4 minutes. Add the garlic and cook until fragrant, 1 minute. Season to taste.