Parmesan-Herb, Halloumi Hasselback Chicken
with Golden Roast Veg & Rainbow Salad- Milk
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!
Ingredients
1 sachet
Garlic & Herb Seasoning
320 g
Chicken Breast
1 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Halloumi
(Contains: Milk; )
1 packet
Mixed Salad Leaves
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-size chunks.
• Place on a 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.
• Cut halloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Place chicken on a second lined oven tray, sprinkle with garlic & herb seasoning, a pinch of salt and a drizzle of olive oil and turn chicken to coat.
• Top chicken 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.
• Meanwhile, in a large bowl, combine mixed salad leaves, shredded cabbage mix, a drizzle of vinegar and olive oil. Season to taste.
• Divide Parmesan-herb halloumi hasselback chicken, golden roast veg and rainbow salad between plates. Serve with the mayonnaise. Enjoy!
Little cooks: Kids can take the lead by tossing the salad!
