Keep it simple with this easy garlic chicken tray bake. It’s perfect for a hearty midweek feed.
Serves44
Cook time25 mins25 minutes
Prep time5 mins5 minutes, + cooling time
+ cooling time
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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
Description
Keep it simple with this easy garlic chicken tray bake. It’s perfect for a hearty midweek feed.
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.
