CHICKEN, BASIL & PROSCIUTTO TRAY BAKE

Super easy this one!!!! And so full of flavour.

Great as a family dish or cook the recipe and have leftovers for lunch!

Serves 4

Ingredients:

• 3 tablespoons olive oil

• 4 small chicken breasts

• 400g punnets cherry tomatoes

• 2 bunches of asparagus, washed and chopped (discard the woody end)

• 1 large zucchini, washed and roughly chopped

• 1 cup basil leaves

• 4 - 6 slices prosciutto

• 2 cups ciabatta or any day old bread

• 1/3 cup olives, finely chopped

• 1/2 cup chicken stock

• 1 lemon, juice and zest

• Salt

• Pepper

• Buffalo mozzarella, torn into small pieces

Method:

1. Preheat the oven to 200 degrees.

2. Tear the bread into small pieces and place in a small bowl. Drizzle with some olive oil and season well. Set aside.

3. Place the cherry tomatoes, asparagus and zucchini in a bowl. Add 2 tablespoons of olive oil and toss to coat. Season. Bake for 20 minutes. Remove and set aside.

4. 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.

5. 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.

6. 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.