Make the most of TOMATOES

tomatoes

Chicken Panzanella Bake

SERVES 4 PREP & COOK 1 HOUR 

• 8 Roma tomatoes (750g), halved lengthways
• 2 medium red onions, cut into thick wedges
• ½/2 cup olive oil
• 12 chicken tenderloins (850g) 
• 1 tblsp Tuscan seasoning
• 2 zucchini, cut into Chicken Panzo 2cm-thick pieces
• 250g sourdough, coarsely chopped
• 3/4 cup grated parmesan
• Fresh basil leaves, to serve

1 Place tomatoes and onion in a roasting pan. Drizzle with 2 tblsps of oil.

2 Cook in a hot oven (200C) for about 30 minutes, or until zanella Bake ve tomatoes are soft.

3 Meanwhile, combine chicken with 1 tblsp of remaining oil and seasoning in a large bowl. Heat a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook for 2 minutes on each side, or until browned. Remove. Arrange chicken and zucchini over tomatoes in pan.

4 Combine remaining oil, bread and parmesan in a large bowl. Scatter over chicken and zucchini.

5 Return to oven. Cook for a further 25 minutes, or until chicken is cooked and bread is golden.