Red Pesto Chicken Melts
with Potato Wedges & Garden Salad
Our red pesto is a pocket rocket, jam-packed with flavour thanks to sun-dried tomatoes, basil and chargrilled capsicum. Spread it over chicken breast and sprinkle with cheese to make these irresistible chicken melts, and add some potato wedges and salad to create a meal that's got 'delicious' written all over it!
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
4 unit
potatoes
2 clove
garlic
1 packet
red pesto
(Contains Milk, Tree Nuts; )
1 packet
chicken breast
2 packet
Grated Parmesan Cheese
(Contains Milk; )
2 unit
tomato
1 unit
carrot
1 bag
salad leaves
2 packet
balsamic vinaigrette dressing
(Contains Sulphites; )
Not included in your delivery
tbs
olive oil
½ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 3cm wedges. Place the wedges on an oven tray lined with baking paper, drizzle with olive oil and season with the salt and pepper. Toss to coat, then bake on the top oven rack until tender, 30 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time!
While the wedges are baking, finely chop the garlic (or use a garlic press). In a small bowl, combine the garlic and red pesto. Set aside.
Place the chicken breast between two sheets of baking paper and pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 2cm thick. Transfer the chicken to a second oven tray lined with baking paper. Season with salt and pepper, drizzle with olive oil and toss to coat. Spread the garlic-pesto mixture over the chicken and sprinkle over the grated Parmesan cheese.
Bake the chicken on the bottom oven rack until cooked through, 8-12 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
While the chicken is cooking, roughly chop the tomato. Grate the carrot (unpeeled). In a large bowl, add the tomato, carrot and mixed salad leaves. Just before serving, add the balsamic & olive oil dressing and toss to coat.
TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the red pesto chicken melts between plates and spoon over any excess juices from the tray. Serve with the potato wedges and garden salad.