CHICKEN PANZANELLA TRAYBAKE
Ingredients (serves 4)
- 2 crushed garlic cloves
- 1 1/2 tsp dried Italian herbs
- 2 chicken breasts fillets
- 1 red capsicum
- 1 red onion
- 1 zucchini sliced
- 320g mix and match tomatoes
- 4 slices of sourdough
- 2 tsp balsamic vinegar
- 60g baby rocket
- 1 tbs extra virgin olive oil
Method
1. Preheat oven to 230°C/ 210°C fan-forced. Line a large baking tray with baking paper.
2. Combine oil, garlic and herbs in a small bowl. Season.
3. Cut each chicken breast horizontally into 2 thin fillets. Arrange chicken on tray and drizzle with half of the oil mixture.
4. Bake for 10 minutes or until chicken is light golden.
5. Add onion, capsicum, zucchini, tomatoes and bread to tray. Drizzle with remaining oil mixture.
6. Bake for a further 10 minutes or until vegetables are tender and chicken is cooked through.
7. Drizzle with vinegar and scatter rocket over the top. Serve.
