Pesto and Parmesan-Stuffed Chicken
with DIY Balsamic Glaze- Milk
- Sulphites
- May contain traces of allergens
- Soy
- Sulphites
- Mustard
- Sesame
- Tree nuts
- Wheat
- Egg
- Fish
- Milk
- Peanuts
Ingredients: Yellow potato • Chicken breasts • Roma tomato • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Shallot • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Honey • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
350 g
Yellow Potato
1 unit(s)
Tomato
56 g
Spring Mix
1 unit(s)
Shallot
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
¼ cup
Basil Pesto
(Contains: Milk May be present: Soy, Sulphites)
3 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
1 unit(s)
Honey
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
0.13 tsp
Sugar*
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then quarter.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt, pepper and half the Italian Herb Spice Blend, then toss to coat.
- Roast in the top of the oven for 24-28 min, flipping halfway through, until tender and golden.
- Meanwhile, cut tomato into 1/4-inch pieces.
- Peel, then finely chop shallot.
- In a large bowl, combine tomatoes, shallots, 1/8 tsp (1/4 tsp) sugar and 1 tsp (2 tsp) vinegar. Season with salt and pepper, then set aside.
- In a small bowl, combine half the Parmesan and 3 tbsp (6 tbsp) basil pesto. (NOTE: This is your chicken stuffing.)
- On a separate cutting board, pat chicken dry with paper towels.
- Carefully slice into the centre of each chicken breast, parallel to cutting board, leaving 1-inch intact on the other end.
- Open up chicken like a book. Season both sides with salt, pepper and remaining Italian Herb Spice Blend.
- Top one side of each chicken breast with filling (from step 2), then fold the other side over filling to close.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Sear 2-3 min per side, until golden.
- Remove from heat.
- Transfer chicken to another parchment-lined baking sheet.
- Roast in the middle of the oven for 12 - 15 min, until chicken is cooked through.**
- When done, set chicken aside for 5 min to rest.
- Heat a small pot over medium.
- When hot, add half the honey, remaining vinegar and 2 tbsp (4 tbsp) water. Cook for 2-3 min, stirring often, until mixture has reduced by half and is thick enough to coat the back of a spoon.
- In another large bowl, whisk together remaining basil pesto, remaining honey and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spring mix, then toss to coat.
- Divide chicken, roasted potatoes and salad between plates. Top chicken with tomato-shallot mixture.
- Sprinkle remaining Parmesan over salad.
- Drizzle DIY balsamic glaze over chicken and potatoes.
