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Chicken saltimbocca tray bake
Chicken saltimbocca tray bake
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Whip up a quick and delicious Italian chicken tray bake for the family in only 30 minutes or less.
Ingredients:
  • 200g mixed cherry tomatoes
  • 2 bunches asparagus, trimmed
  • 50g ciabatta, broken into chunky pieces
  • 6 small 1cm-thick uncrumbed chicken breast schnitzels
  • 12 basil leaves, plus extra, to serve
  • 6 slices prosciutto
  • 80g (1 ⁄2 cup) pitted kalamata olives
  • 125ml (1 ⁄2 cup) salt reduced chicken style liquid stock
  • 1⁄2 lemon, juiced
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 220C/200C fan forced. Combine tomatoes, asparagus, and bread in a bowl. Drizzle with 1 tablespoon of oil and mix well. Transfer everything to a large baking dish, season with salt and pepper, and bake for 5 minutes.
  • Place 2 fresh basil leaves on each chicken schnitzel, then wrap each piece with a slice of prosciutto. Season generously with pepper.
  • In a large frying pan over high heat, sizzle the chicken parcels in the remaining 2 teaspoons of oil until golden brown on each side. Then, combine them with the tomato mixture and olives before pouring in the stock and lemon juice.
  • Place the bread slices on top, then bake for 13 minutes until chicken is fully cooked. Serve with lemon wedges.

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