Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, parsnips, carrots, green beans and plum tomato well. Rinse your coriander thoroughly and drain on paper towel.

Gino's Tip

Lay your chicken breast on a chopping board and, with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice it in half widthwise almost to the other edge. Keep that edge intact and open the breast along the "fold."

Step 1 - Curried Root Vegetables

Toss your chunked parsnips and carrot sticks in a large mixing bowl with a drizzle of olive oil, salt and pepper. Scatter onto an oven tray, cover with foil and pop into the oven for 8-10 minutes. Toss your green beans in the same mixing bowl with olive oil, salt and pepper Remove your foil after the elapsed time, add your green beans continue to roast for a further 8-10 minutes. While your vegetables are roasting heat a large casserole pan over med-high heat, add your butter and a drizzle of olive oil and saute your DailyDish Aromatics for 4-5 minutes until soft and translucent - using a lid and a lower heat assists with this. Now add your DailyDish Spice Mix and water, cook for 2-3 minutes until heated through. Season your sauce with salt and pepper to taste.

Step 2 - Cheesy Chicken and Tomato Sambal

Season your butterflied chicken breasts with salt and pepper. Heat a large frying pan over high heat. Add a glug of olive oil and fry the breasts for 2-3 minutes on each side. Transfer to an oven tray and place a dollop of DailyDish Cheese Sauce on top of each along with your grated mozzarella. Pop in the oven for 2-3 minutes until the sauce is hot and the cheese is gooey. Lastly toss your diced plum tomatoes and chopped coriander with a drizzle of olive oil, salt and pepper in a medium mixing bowl.

To Serve