with garlicky kale chips and mash
The herby pesto crust adds something that extra bit special to the baked chicken breast in this dinnertime dream of a dish.
Allergens
Utensils
Tags
Kale
80 grams
Green Pesto
30 grams
Garlic
1 unit(s)
Chicken Stock
1 sachet(s)
Potatoes
600 grams
Grated Cheese
50 grams
Irish Chicken Breast
320 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of water.
- Strip the leafy part of the kale from the stem and chop into bite-sized pieces. Discard the stems.
- Peel and grate the garlic (or use a garlic press).
- Chop the potatoes into 2cm chunks (peeling optional).
- In a small bowl, toss the kale and garlic with salt, pepper and a drizzle of oil.
- Add the stock and potatoes to the water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper.
- Cover to keep warm.
- Lay the chicken on a lined baking tray.
- Spread the pesto on the chicken and sprinkle the cheese on top.
- Bake until golden and cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- When the chicken has 8 mins left to cook, remove from the oven and spread the kale out on the tray.
- Return to the oven for the remaining 6-8 mins.
- Divide the chicken and kale chips between plates.
- Serve with creamy mash alongside.
2576
kJ
Energy (kJ)
616
kcal
Energy (kcal)
18.9
g
Fat
8
g
of which saturates
62.4
g
Carbohydrate
3.8
g
of which sugars
9
g
Dietary Fiber
53.4
g
Protein
0
mg
Cholesterol
2.08
g
Salt
