Pesto & Cheddar-Crusted Chicken

Name: Pesto & Cheddar-Crusted Chicken with Roasted Kumara & Garden Salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet panko breadcrumbs; 1 packet Shredded Cheddar Cheese; 1 packet chicken breast; 1 packet basil pesto; 1 bag salad leaves; 1 unit tomato; 4 tsp vinegar (balsamic or white wine); 1 tsp honey; 1 unit carrot; ¼ tsp salt; 4 unit Kumara

with Roasted Kumara & Garden Salad

4.5(29)

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Calories

2500 kcal

Protein

47.5g protein

Total

40 minutes

Difficulty

Easy

Allergens:

Gluten(Wheat)
Milk
Almond
Cashew
Pine Nut
Walnut

Basil pesto is the secret ingredient in this recipe! It not only adds delicious flavour to the chicken, but also acts as the glue for the Cheddar crust! Roasted kumara and a fresh garden salad complete this easy weeknight winner.

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

Ingredients

/ Serving 4 people

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

chicken breast

1 packet

basil pesto

(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )

1 bag

salad leaves

1 unit

tomato

1 unit

carrot

4 unit

Kumara

Not included in your delivery

olive oil

4 tsp

vinegar (balsamic or white wine)

1 tsp

honey

¼ tsp

salt

Nutrition Values

/ per serving

Calories2500 kcal

Fat24.9 g

of which saturates9.2 g

Carbohydrate42.2 g

of which sugars15.4 g

Protein47.5 g

Sodium496 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 Paper

•Baking Tray

Cooking Steps

PDF

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Place the kumara, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the kumara to the correct size so it cooks in the allocated time.

While the kumara is roasting, combine the shredded Cheddar cheese, panko breadcrumbs and a drizzle of olive oil in a medium bowl. Season with a pinch of salt and pepper and stir to combine.

Place the chicken breast on a separate oven tray lined with baking paper. Season with the salt, a pinch of pepper and drizzle with olive oil. Toss to coat, then using a spoon, spread the top of each chicken breast with basil pesto and then top with the panko- Cheddar mixture, gently pressing so it sticks. Bake until the crumb is golden and the chicken is cooked through, 14-18 minutes. TIP: The chicken is cooked when it is no longer pink inside.

While the chicken is cooking, grate the carrot (unpeeled). Slice the tomato into half-moons. In a medium bowl, combine the vinegar, honey and 2 1/2 tbs of olive oil.

Add the carrot, tomato and mixed salad leaves to the bowl with the dressing. Season with a pinch of salt and pepper and toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.