• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. 
• Grate Totara Tasty Cheddar.
• Place wedges on a lined oven tray. Drizzle with olive oil, season with salt 
and toss to coat. 
• Bake until tender, 20-25 minutes.  

TIP: If your oven tray is crowded, divide between two trays.  

• Meanwhile, cut deep slices, taking care to not slice all the way through, 
across chicken breast in 1cm intervals. Season generously with salt and pepper.
• Place chicken on a second lined oven tray and top with chargrilled capsicum relish. Sprinkle over grated cheese.
• Bake until cooked through, 12-16 minutes.   

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

• When the chicken has 5 minutes remaining, roughly chop tomato.
• In a large bowl, combine mixed salad leaves, tomato and a drizzle of 
balsamic vinegar and olive oil. Season to taste.

• Divide cheesy capsicum hasselback chicken, potato wedges and salad 
between plates to serve. Enjoy!  

ELEVATE ME: If you’ve added extra ingredients, thinly slice spring onion and 
roughly chop roast almonds. Sprinkle both over the dish and serve with Italian truffle mayonnaise.