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!
Servings 4
Calories 515
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 chopped (discard the woody ends)
- 1 zucchini large, roughly chopped
- 4 chicken breasts small
- 1 cup basil leaves
- 4–6 slices prosciutto
- 1/3 cup olives pitted, finely chopped
- 1/2 cup chicken stock
- 1 lemon zest & juice
- buffalo mozzarella torn into small pieces
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced).
- Place the ciabatta in a small bowl, drizzle with 1 tablespoon of the olive oil and season well. Set aside.2 cups ciabatta , 4 tablespoons extra virgin olive oil
- 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.400 g cherry tomatoes, 2 bunches asparagus, 1 zucchini, 4 tablespoons extra virgin olive oil
- 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.4 chicken breasts, 1 cup basil leaves, 4–6 slices prosciutto
- 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.4 chicken breasts, 4 tablespoons extra virgin olive oil, 1/3 cup olives, 1/2 cup chicken stock, 1 lemon
- 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.2 cups ciabatta , buffalo mozzarella, 1 lemon, 1 cup basil leaves