EASY ITALIAN CHICKEN BAKE RECIPE
This
colourful chicken, bocconcini and olive bake is a hearty dinner.
Prep
Time : 15 mins
Cook
Time : 1 hour
Total
Time : 1 hour 15 mins
Servings : 4
INGREDIENTS
·
1/2
bunch fresh oregano
·
1
1/2 tablespoons olive oil
·
6
chicken thigh cutlets, skin on
·
4
roma tomatoes, halved
·
4
garlic cloves, peeled
·
1/2
cup pitted Sicilian olives
·
125g
tub large bocconcini, torn
INSTRUCTIONS
1.
Preheat
oven to 200°C/180°C fan-forced.
2.
Finely
chop half the oregano. Break remaining oregano into small sprigs. Heat 2
teaspoons oil in a non-stick frying pan over medium-high heat. Add chicken.
Cook 3 to 4 minutes each side or until golden. Transfer chicken to a baking
dish. Drizzle with remaining oil and sprinkle with chopped oregano. Season with
salt and pepper. Bake 20 minutes.
3.
Arrange
tomatoes and garlic around chicken. Spoon pan juices over. Bake for a further
20 minutes or until chicken is cooked through and tomato is just starting to
soften. Sprinkle with olives. Bake for a further 5 minutes or until heated
through. Sprinkle with bocconcini and remaining oregano. Serve.
NUTRITION
3704 kj energy 73g fat total
23g saturated
fat 2g fibre
56g protein 267mg cholesterol
593.58mg sodium 2g carbs (sugar)
3g carbs
(total)
all
nutrition values are per serve
Recipe
from taste.com.au
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