with Golden Roast Veg & Pear Slaw
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!
Allergens
Tags
Garlic & Herb Seasoning
1 sachet
Chicken breast
640 g
Potato
1 packet
Grated Parmesan Cheese
1 packet
Carrot
1
Shredded Cabbage Mix
1 packet
Pear
1
Onion Chutney
1 packet
• 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!
547
kcal
Calories
2290
kJ
Energy (kJ)
9.9
g
Fat
4.1
g
of which saturates
33.1
g
Carbohydrate
20.3
g
of which sugars
4
g
Dietary Fibre
80.2
g
Protein
0
mg
Cholesterol
976
mg
Sodium
