NZ Parmesan & Double Onion Chutney Hasselback Chicken
with Roast Veggies & Apple slaw
- Milk
- Sulphites
Ingredients
1 sachet
Garlic & Herb Seasoning
640 g
Chicken Breast
1 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1 packet
Shredded Cabbage Mix
1
apple
1 packet
Onion Chutney
(Contains: Sulphites; )
Nutrition Values
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 1 cm 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!
