Chicken, Basil & Prosciutto Tray Bake
Chicken, Basil & Prosciutto Tray Bake
Super easy this one, and so full of flavour!This is great as a family dish or cook the recipe and have leftovers for lunch!
Ingredients
- 2 cups ciabatta or any day-old bread, torn into small pieces
- 4 tablespoons extra virgin olive oil
- sea salt & cracked black pepper
- 400 g cherry tomatoes
- 2 bunches asparagus washed and chopped (discard the woody ends)
- 1 zucchini large, washed and roughly chopped
- 4 chicken breasts small
- 1 cup basil leaves
- 4–6 slices prosciutto
- 1/3 cup olives finely chopped
- 1/2 cup chicken stock
- 1 lemon juice and zest
- buffalo mozzarella torn into small pieces
Instructions
- Preheat the oven to 200°C.
- Place the ciabatta in a small bowl, drizzle with 1 tablespoon of the olive oil and season well. Set aside.
- Place the cherry tomatoes, asparagus and zucchini in a bowl. Add 2 tablespoons of olive oil, toss to coat and season well. Transfer to a large baking dish and bake for 20 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 the chicken parcels for 2 minutes each side or until browned. Sit the chicken pieces on top of the tomato mixture. Add the olives, then 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, then scatter over the lemon zest and remaining basil leaves and serve.
Nutrition
Calories: 515kcalCarbohydrates: 24gProtein: 57gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 151mgSodium: 619mgPotassium: 1616mgFiber: 7gSugar: 8gVitamin A: 2628IUVitamin C: 54mgCalcium: 101mgIron: 7mg
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