CHICKEN PAN­ZANELLA BAKE

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SERVES 4 Prepa­ra­tion time: 10 min Bak­ing time: 55- 60 min

Pre­heat the oven to 180 ° C 1 Sea­son the chicken with salt, pep­per and the oregano Ar­range in a roast­ing pan

4- 6 chicken pieces salt and pep­per 15 ml ( 1 T) dried oregano 6 gar­lic cloves, crushed slightly but still whole 30 ml ( 2 T) olive oil 4 ripe toma­toes, cut into chunks 100 g cherry toma­toes

CROU­TONS

1 medium cia­batta loaf or 2 cia­batta rolls 45 ml ( 3 T) olive oil

TO SERVE

10 g fresh basil 2 Pack the gar­lic cloves be­tween the chicken pieces and driz­zle with olive oil Bake for 40 min­utes 3 In­crease the oven tem­per­a­ture to 200 ° C Ar­range the toma­toes among the chicken pieces and bake for an­other 10 min­utes Re­move from the oven 4 Crou­tons In­crease the oven tem­per­a­ture to 230 ° C Tear the cia­batta into pieces and spread on a bak­ing sheet Driz­zle with the olive oil and roast for 5- 10 min­utes or un­til crisp and golden 5 To serve Scat­ter the crou­tons and basil over the chicken Mix and serve with po­lenta, if pre­ferred

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