Pesto & Mozzarella Crusted Chicken
with Roasted Sweet Potato
- Wheat
- Gluten
- Milk
- Cashew
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
4
Kumara
1
Tomato
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
640 g
Chicken Breast
1
Carrot
1 packet
Basil Pesto
(Contains: Milk, Cashew)
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, 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 for 25-30 minutes, or until tender. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
While the sweet potato is roasting, grate the mozzarella. In a medium bowl, combine the mozzarella, panko breadcrumbs and a drizzle of olive oil. 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. Using a spoon, spread the top of each chicken breast with the traditional pesto and then top with the panko and mozzarella topping, gently pressing so it sticks. Bake for 16-20 minutes, or until the crumb is golden and the chicken is cooked through. 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 tbs 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.
Divide the pesto & mozzarella crusted chicken, sweet potato and garden salad between plates.
