Bacon Stuffing-Crusted Chicken

Nutrition per serve

Ingredients

• 400g chat potatoes
• 1pcs baby broccoli
• 300g chicken breast fillet
• 100g red pesto
• 40g panko breadcrumbs
• 10g Tuscan seasoning
• 1pcs diced bacon
• 1pcs lemon
• 15ml olive oil
• 15g butter

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Halve the unpeeled potatoes, quartering any large ones. Trim the baby broccoli and halve any thicker stems lengthwise. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
2. Step 2 — Bake potatoes
   Put the potato on a lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Bake on the lower oven shelf for 22-25 mins until golden and tender. Add half the red pesto to the potato and toss to coat.
3. Step 3 — Bake chicken
   Meanwhile, put the chicken on the remaining lined tray. Combine the breadcrumbs (see Did you know?), Tuscan seasoning, bacon and 2 tsp olive oil in a bowl. Spread the remaining red pesto over the chicken and top with the bacon crumbs. Bake on the upper shelf for 8-10 mins until the crumbs are golden and the chicken is cooked through.
4. Step 4 — Cook baby broccoli
   While the potato and chicken are baking, bring a small saucepan of water to the boil. Cook the baby broccoli in the pan of boiling water for 3 mins or until tender. Drain and return to the pan. Add 15g butter, cover and allow the residual heat to melt the butter, then toss the baby broccoli to coat. Season with salt and pepper.
5. Step 5 — Serve up
   Cut the lemon into wedges. Divide the baked chicken, pesto potatoes and baby broccoli among plates. Drizzle any tray juices over the chicken and serve with the lemon wedges for squeezing over. Enjoy!
6. Step 6 — Did you know?
   Panko are the Japanese version of breadcrumbs (panko means 'small pieces of bread'). They're lighter and larger than regular breadcrumbs, producing a much better crunch.

Allergens

Milch, Almond, Gluten, Wheat, Sulfit