Cheesy Mexican Hasselback Chicken
with Roasted Kumara & Charred Corn Salad
Add flavour to every part of your meal by using the helpful technique of hasselback on chicken breast! With some mild spices, tasty sauce and a sprinkling of cheese, baked chicken breast is transformed into a fiesta of flavour, with a crunchy corn salad on the side to add a fresh touch.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 sachet
Tex-Mex spice blend
1 packet
chicken breast
1 sachet
enchilada sauce
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
2 unit
Kumara
½ tin
sweetcorn
1 bag
cos lettuce
1 unit
tomato
1 unit
cucumber
Not included in your delivery
olive oil
1 tsp
honey
2 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 2cm chunks. Place the kumara on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast on the top rack 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, in a medium bowl, combine the Tex-Mex spice blend with a drizzle of olive oil. Add the chicken breast and toss to coat. Place the spiced chicken on a second oven tray lined with baking paper. Cut deep slices across the chicken breast at 1cm intervals, taking care not to cut all the way through. Fill the slices with enchilada sauce. Sprinkle with the shredded Cheddar cheese. Bake until cooked through, 14-18 minutes. TIP: Cook times will vary depending on the size of the fillet.
While the chicken is baking, drain the sweetcorn (see ingredients list). Shred the cos lettuce. Roughly chop the cucumber and tomato.
Heat a medium frying pan over a high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Remove the pan from the heat.
In a large bowl, combine the white wine vinegar, honey, 4 tsp olive oil and a pinch of salt and pepper. Add the cos lettuce, charred corn, cucumber and tomato. Just before serving, toss to coat.
Divide the Mexican hasselback chicken, roasted kumara and charred corn salad between plates. Spoon any sauce remaining on the oven tray over the chicken.