Baked Italian Style Chicken
The cry of many cooks when they find they have chicken breasts in the fridge that need to be eaten tonight, “What can I do with chicken breasts that’s not boring?”
Well I found myself in this situation tonight and remembered a recipe I’d seen in a Donna Hay cook book and added a couple of ingredients of my own.
This is the recipe which serves 2 people. I had 4 chicken breasts to use up so I doubled mine.
SIMPLE & DELICIOUS!
Cherry Tomatoes (halved) 250g/8oz.
Pancetta (or bacon) 120g/4oz. coarsely chopped
Oregano leaves (or dried) 2T
Garlic 8 cloves (peel on)
Olive Oil 1T and extra for drizzle
Chicken Breast Fillets 200g x 2
Black Olives 1/2cup/80g/3oz.
Parmesan cheese (optional)
I added cooked Jersey Royal potatoes(new potatoes or waxy potatoes) because I had them left over and they are so delicious!
I also added a tin of artichoke hearts which gave it that little extra pizzaz.
These two additions made it a “one pot wonder”, meaning an entire meal in one dish.
HEAT oven to 200C.
PLACE tomatoes, pancetta, Oregano, garlic and Olive Oil in a baking dish. (and cooked potatoes if using)
TOSS to combine
BAKE for 25 mins.
ADD chicken fillets, and olives to the dish (add drained artichokes if using)
SPRINKLE with fresh black pepper and DRIZZLE with Olive Oil
BAKE for another 20-30 mins. or until chicken tender
PLACE on serving plate with whole or shredded Basil leaves
GRATE on Parmesan cheese to taste (optional)
I can assure this is so simple and so tasty you will make it again and again.