Peperonata Chicken Bake

Serves 4, Prep 20 mins, Cook 35 mins NEW FOOD IDEAS

3 large red capsicums (650g) 3 zucchini (375g) 2 medium red onions (300g) 3 cloves garlic, sliced ¹/³ cup olive oil Salt and pepper, to taste 12 chicken tenderloins (650g),

trimmed 250g punnet cherry tomatoes ½ cup drained pitted Sicilian

olives ²/³ cup finely grated parmesan 60g bag baby rocket leaves ½ cup fresh basil leaves 2 tblsps balsamic vinegar

1 Cut capsicums lengthways into 2m wide strips. Cut zucchini diagonally into 2cm slices. Cut onions into 2cm wedges. Toss vegetables with garlic and 1 tblsp of the oil in a large roasting pan. Season with salt and pepper. 2 Cook in a hot oven (200C) for about 25 minutes, or until just tender. Remove. 3 Meanwhile, toss the chicken with 1 tblsp of the oil in a bowl. Season. 4 Heat a large, non-stick frying pan over a high heat. Cook chicken in two batches for1 minute on each side, or until browned. Remove. 5 Arrange chicken, tomatoes and olives over capsicum mixture in pan. Sprinkle with ½ cup of the parmesan. Return to oven. Cook for about 10 minutes, or until chicken is cooked through. 6 Serve bake topped with rocket, basil and remaining parmesan. Drizzle with the vinegar combined with the remaining oil.

1 cup self-raising flour ¾ cup plain flour ½ cup caster sugar ¹ ∕ ³ cup almond meal 175g cold unsalted butter,

chopped 1 egg Milk and extra caster sugar,

for glazing Thick vanilla custard, to serve

FILLING 600g red plums