Creamy chicken bake with salad & crusty bread
Poultry
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Sliced chicken breast fillet cooked in a flavoursome, creamy sauce, finished with chives and served alongside a side salad and crusty wholemeal bread.

Gluten friendly option - bread is replaced with GF bread.
1. Set oven to 200°C. Heat a large frypan over medium-high heat with 1 tbsp oil. Add chicken to brown for 2-3 minutes, season with salt and pepper. Transfer to an oven dish (see notes), keep pan over medium heat.

2. Slice onion and add to pan (see notes). Cook for 3 minutes, add crushed garlic, 2 tsp Italian herbs and crumbled stock cube. Cook for further 1 minute. Dice cheese and stir in along with 1 cup water, 1 tbsp vinegar until combined. Season to taste with salt and pepper.

3. Slice zucchini and halve cherry tomatoes. Add to chicken in oven dish then pour over sauce. Cook for 15 minutes in the oven.

4. Slice cucumber, snow peas and capsicum. Toss with mesclun leaves on a serving platter and drizzle with 1 tbsp olive oil.

5. Warm the bread rolls in the oven for 3-5 minutes.

6. When chicken is cooked through, take out of the oven, scatter over chopped chives.
Serve chicken and sauce with salad and crusty bread.

Notes:
If your frypan is ovenproof you can simply brown and set chicken aside. Make sauce, return chicken to pan and cook in oven for 15 minutes. Alternatively cover pan with lid and cook 10 minutes on the stove over medium heat.



Grate zucchini and add with onion if you want to hide them from the kids!

Gluten friendly option - bread is replaced with GF bread.
sliced chicken breast fillet 600g
brown onion 1
garlic 2 cloves
Philadelphia cheese 75g
zucchini 1/2
cherry tomatoes 1 punnet
continental cucumber 1/2
snow peas 1/2 punnet
green capsicum 1
mesclun leaves 1/2 bag
wholemeal long bread rolls 2
chives 1/3 bunch

From your pantry:
olive oil, oil (for cooking), salt, pepper, dried Italian herbs (or oregano), chicken stock cube (1), balsamic vinegar