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Chicken & Prosciutto Tray Bake

Who doesn’t love a dish that uses minimal dishes and feeds the whole family? If you don’t, you might be a little mad. Dishes like this are such winners for me because the last thing I feel like doing after cooking dinner is cleaning a pigsty of a kitchen filled with dishes. It also means 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!
Prep time: 20 minutes
Cook time: 30 minutes
Course Dinner, One Pot
Keyword Chicken, Dairy Free, Egg Free, Nut Free
Allergen Dairy-free, Egg-free, Nut-free
Protein Chicken
Category One-pot
Member Free
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 482

Ingredients

  • 70 g ciabatta or any day old bread
  • 2 1/2 tablespoons extra virgin olive oil
  • sea salt & cracked black pepper
  • 200 g cherry tomatoes
  • 2 bunches asparagus woody ends discarded, chopped
  • 1 zucchini large, roughly chopped
  • 4 chicken breasts small
  • 12 basil leaves plus extra to serve
  • 4 slices prosciutto
  • 1/3 cup olives pitted, finely chopped
  • 1/2 cup chicken stock
  • 1 lemon juice & zest
  • 1 ball buffalo mozzarella torn into small pieces

Instructions

  • Preheat the oven to 200°C conventional (180°C fan-forced).
  • Tear the bread into small pieces and place in a small bowl. Drizzle with a few teaspoons of the olive oil and season well. Set aside.
    70 g ciabatta , 2 1/2 tablespoons extra virgin olive oil
  • Place the tomatoes, asparagus and zucchini in a baking dish. Add 1 tablespoon of the olive oil, season well and toss to coat. Bake for 10 minutes. Remove and set aside.
    200 g cherry tomatoes, 2 bunches asparagus, 1 zucchini, 2 1/2 tablespoons extra virgin olive oil
  • Meanwhile, top each chicken breast with three basil leaves and wrap a prosciutto slice around each one to hold the basil in place. Season with pepper.
    4 chicken breasts, 12 basil leaves, 4 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. Pour in the stock and lemon juice, then arrange the bread over the top.
    4 chicken breasts, 12 basil leaves, 4 slices prosciutto, 1/3 cup olives, 1/2 cup chicken stock, 1 lemon, 70 g ciabatta
  • Bake for 15 minutes or until the chicken is cooked through. Top with the fresh mozzarella, lemon zest and extra basil leaves.
    1 ball buffalo mozzarella, 1 lemon, 12 basil leaves