CHICKEN & PROSCIUTTO TRAY BAKE
Who doesn’t love a dish that requires minimal dishes and feeds the whole family? If you don’t, you might be a little mad. These dishes are such winners for me because that last thing I feel like doing after cooking dinner is cleaning a pigsty of a kitchen filled with dishes. It also means that I don’t have to make my 4 year old a completely different dish for dinner. The flavours in this dish are mild and child friendly, so absolutely give it a go!
Serves 4
Prep time: 20 mins
Cook time: 30 mins
Ingredients:
2 tablespoons of olive oil
4 small chicken breasts
200g punnet of cherry tomatoes
2 bunches of asparagus, washed and chopped (discard the woody end)
1 large zucchini, washed and roughly chopped
14 basil leaves
4 slices of prosciutto
70g of ciabatta or any day old bread
1/3 cup of olives, finely chopped
1/2 cup of chicken stock
1 lemon, juice and zest
Salt
Pepper
Buffalo mozzarella, torn into small pieces
Method:
Preheat the oven to 200 degrees.
Tear the bread into small pieces and place in a small bowl. Drizzle with some olive oil and season well. Set aside.
Place the tomatoes, asparagus and zucchini in a bowl. Add 1 tablespoon oil and toss to coat. Season. Bake for 10 minutes. Remove and set aside.
Meanwhile, top each chicken breast with 3 basil leaves and wrap a prosciutto piece around the chicken breast to hold the basil leaves in place. Season with pepper.
Heat the remaining olive oil in a large frying pan over high heat. Cook chicken parcels for 2 mins each side or until browned. Sit the chicken pieces on top of the tomato mixture. Add the olives. Pour in the stock and the lemon juice.
Arrange the bread over the top. Bake for 15 minutes or until the chicken is cooked through. Break up the fresh mozzarella over the bake and serve.