Chicken bake with garlic croutons

balanced meal chicken folate garlic croutons low calorie midweek meal one-pot

N/A

Source

Ingredients

4 skinless chicken breasts

2 tbsp olive oil

200g passata

250g cherry tomatoes

125g ball reduced-fat mozzarella, drained and sliced

3 thick slices of sourdough or bloomer, cut into 2cm cubes

2 garlic cloves, crushed

pinch of dried oregano

½ small bunch of basil, leaves picked

green salad, to serve

Method

Heat the oven to 200C/180C fan/gas 6. Cut the chicken breasts in half, not going all the way through, and open them out like a book. Season well. Heat half the oil in an ovenproof frying pan or shallow casserole (or a frying pan, then transfer to a roasting tin) and fry the chicken for 3 mins on each side until lightly golden.

Spoon the passata over the chicken, then nestle the cherry tomatoes in and around the dish. Lay the mozzarella slices over the top. Tip the cubes of bread into a bowl and toss with the remaining oil, the garlic and oregano. Scatter over the chicken and tomatoes. Transfer to the oven and bake for 15 mins until the cheese has melted and the chicken is cooked through. Scatter over the basil and serve with a green salad.