• Preheat oven to 220°C/200°C fan-forced.
• Cut pumpkin into 1cm-thick wedges. 
• Place pumpkin on a lined oven tray. Drizzle with 
olive oil, sprinkle over garlic & herb seasoning, 
season with salt and pepper and toss. 
• Roast on the top shelf of the oven, until tender,
25-30 minutes. 
TIP: Peel the pumpkin skin if you prefer!

• While the pumpkin is roasting, combine panko
breadcrumbs, a generous drizzle of olive oil and a 
pinch of salt and pepper in a small bowl. 

• Cut deep slices (taking care to not slice all the way 
through) across chicken breast at 1cm intervals. 
• Place chicken, cut-side up, on a second lined oven 
tray and spoon on basil pesto. 
• Season with a generous pinch of salt and pepper. 
• Cover chicken with the pangrattato, gently pressing 
down to form an even coating. 
Little cooks: Take the lead and help cover the chicken 
in pesto and pangrattato!

• Place chicken on the lower shelf and bake until 
cooked through, 12-16 minutes (depending on the 
size of the fillet). 
TIP: The chicken is cooked through when it is no longer 
pink inside. 

• Meanwhile, slice tomato into rounds.
• In a medium bowl, combine the white wine
vinegar, honey, a drizzle of olive oil and a pinch 
of salt and pepper. Add mixed salad leaves and 
tomatoes. Toss to coat. 
Little cooks: Take charge by tossing the salad. 

• In a small bowl, combine the mayonnaise and 
garlic aioli.
• Divide crumbed pesto hasselback chicken between 
plates. Serve with garlic-herb pumpkin and salad. 
• Serve with the aioli-mayo. Enjoy!