Pesto Crusted Chicken
with parsley butter potatoes and radish salad
4.4
(2)
A recipe conveniently customised just to your liking.
Tags:
Calorie Smart
•Quick
•Protein Rich
Allergens:
Cereals containing gluten
•Wheat
•Sulphites
•Egg
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Chicken Breast
30 grams
Green Pesto
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
500 grams
Baby Potatoes
125 grams
Radish
5 grams
Parsley
1 sachet(s)
Mayo
(Contains: Egg, Mustard)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)1918 kJ
Energy (kcal)458 kcal
Fat13.8 g
of which saturates2.8 g
Carbohydrate41.4 g
of which sugars10.2 g
Dietary Fiber7.5 g
Protein46 g
Salt2.3 g
Potassium899.1 mg
Calcium59 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Colander
•Pot with Lid
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
- Halve the potatoes (quarter larger pieces).
- Roughly chop the parsley.
- When the water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat. Stir through a knob of butter along with the parsley. Season to taste with salt and pepper. Cover to keep warm.
2
- Meanwhile, pat the chicken dry with kitchen paper.
- Arrange the chicken on a lined baking tray. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Spread the pesto evenly over the tops of the chicken fillets.
- Season the breadcrumbs with salt and pepper.
- Spoon equal amounts of the breadcrumbs onto each fillet. Press down firmly with the back of the spoon to ensure it adheres.
3
- Place the chicken on the top shelf of the oven.
- Bake until the breadcrumbs are golden and the chicken is cooked through, 10-15 mins.
- Meanwhile, trim and quarter the radish.
- Just before serving, toss the radish and salad leaves with a drizzle of oil.
- Season to taste with salt and pepper.
4
- Divide the crumbed chicken between plates, adding a dollop of mayo on top.
- Serve the radish salad and parsley butter potatoes alongside.
- Finish the salad with a drizzle of balsamic glaze.
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