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.
Bu hikaye New Idea dergisinin January 16, 2023 sayısından alınmıştır.
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Bu hikaye New Idea dergisinin January 16, 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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