Garlic chicken tray bake

Keep it simple with this easy garlic chicken tray bake. It’s perfect for a hearty midweek feed.

4

5m

Note: + cooling time

25m

Ingredients

  • 600g potatoes, cut into thin wedges
  • 1 small red capsicum, seeded, sliced
  • 2 tbs olive oil
  • 4 large Coles RSPCA Approved Australian Chicken Breast Fillets
  • 100g garlic butter, softened
  • 1/4 cup (20g) finely grated parmesan
  • 2 tbs panko breadcrumbs
  • 8 slices prosciutto
  • 1 tbs honey
  • 1 tsp smoked paprika

Method

STEP 1

Preheat oven to 220°C. Place a large roasting pan in the oven to preheat. Toss the potato and capsicum in a bowl with half the oil and season. Add the potato mixture to the hot pan and bake for 10 mins.

STEP 2

Meanwhile, use a small sharp knife to make a horizontal cut in the thickest part of each chicken breast to create a pocket. Combine the garlic butter, parmesan and breadcrumbs in a small bowl. Divide the garlic butter mixture among the chicken pockets, then wrap each chicken breast with 2 slices of prosciutto to enclose the filling. Combine the honey, paprika and remaining oil in a separate small bowl and brush over the chicken.

STEP 3

Add the chicken to the potato mixture in the pan. Bake for 15-17 mins or until the potato is golden and the chicken is cooked through. Cool slightly before serving.

Serve with baby rocket leaves and lemon wedges

Dietary information

Egg-free
Nut-free
Peanut-free
Sesame-free

Nutrition Information

Per Serve

Energy: 3596kJ/860 Cals (41%)

Protein: 90g (180%)

Fat: 41g (59%)

Sat fat: 18g (75%)

Carb: 30g (10%)

Sugar: 9g (10%)

Fibre: 4g (13%)

Sodium: 1000mg (50%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.