Easy roast chicken

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 50 MIN­UTES PER SERV­ING: FAT 12.4G (2.6G SAT), EN­ERGY 1978KJ (473 CAL), CARB 27G, PRO­TEIN 58.2G, FI­BRE 9G

3 slices (120g) soy and lin­seed bread 20g lean ham slices, chopped finely ⅓ cup (55g) finely chopped dried apri­cots 2 spring onions, chopped finely 2 tea­spoons fresh thyme leaves 1 egg, beaten lightly 4 x 200g chicken breast fil­lets 1 ta­ble­spoon Di­jon mus­tard 250g Swiss brown mush­rooms 250g truss cherry toma­toes 1 bunch (170g) as­para­gus, trimmed 1 (250g) trimmed, cleaned corn cob, cut into 8 equal slices 1 ta­ble­spoon ex­tra vir­gin olive oil 2 tea­spoons bal­samic vine­gar

1 Pre­heat oven to 180°C (160°C fan-forced). Line an oven tray with bak­ing pa­per. 2 Blend or process bread into coarse crumbs. Trans­fer to a bowl with ham, apri­cots, onion and thyme. Mix in egg to loosely bind to­gether. 3 Place the chicken, in a sin­gle layer, on oven tray. Brush top and sides with mus­tard. Press crumb mix­ture all over the top and sides of chicken. Bake for 10 min­utes. 4 Toss mush­rooms, toma­toes, as­para­gus, corn and oil in a medium bowl; sea­son with pep­per. Bake the veg­eta­bles with the chicken for a fur­ther 15 min­utes or un­til chicken is just cooked through and crust is golden brown. 5 Driz­zle veg­eta­bles with bal­samic vine­gar. Serve chicken with veg­eta­bles.

Not suit­able to freeze or mi­crowave.

This all-in-one-tray din­ner is an easy way to get a roast on the ta­ble mid-week. Try pork fil­let in place of the chicken.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.