TOMATO AND CHICKEN BAKE WITH PESTO

DRUM - - Fashion -

Chicken breast fil­lets are a good source of lean pro­tein.

SERVES 4 PREPA­RA­TION: 10 MIN COOK­ING: 30 MIN

1 can (410g)

chopped toma­toes 4 chicken breasts salt and freshly

ground pep­per 400g baby pota­toes, cooked in their ­jackets 4 slices moz­zarella

cheese 15ml (1T) olive oil TO SERVE 60ml (¼c) herb pesto

of your choice fresh basil leaves Pre­heat the oven to 200°C. Grease an oven­proof dish with non-stick spray.

1 Add the chopped toma­toes to the ­oven­proof dish.

2 Lightly sea­son the chicken fil­lets with salt and pep­per and ar­range in the dish with the toma­toes. Bake for 20 min­utes.

3 Re­move the dish from the oven and switch on the grill.

4 Add the pota­toes to the chicken and tomato. Ar­range the cheese on top and driz­zle the olive oil over. Grill for 5-10 min­utes or un­til the cheese has melted. 5 TO SERVE Dot with pesto and gar­nish with fresh basil. Serve im­me­di­ately.

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