- 2 Red peppers, deseeded & cut into chunks
- 1 Yellow pepper, deseeded and cut into chunks
- 1 Red onion, sliced into thin wedges
- 200g Cauliflower florets
- 4 tbsp. Olive oil
- 4 Chicken breasts
- 4 tsp. Sun-dried tomato paste or red pesto
- 8 Basil leaves
- 1 Large egg
- 60g Parmigiano Reggiano, finely grated
- 60g Dried white breadcrumbs (e.g. Panko)
- Salt & freshly ground black pepper
- Basil leaves, to garnish
Chicken Traybake with Parmigiano Reggiano
Chicken Traybake with Parmigiano Reggiano
65 min
Ingredients
Method
Preheat the oven to 190°C/Fan oven 170°C/ Gas Mark 5.
Put the peppers, onion and cauliflower into a large roasting tin and add 2 tablespoons of the olive oil. Season and toss to mix.
Use a sharp knife to cut a pocket into each chicken breast. Add 1 tsp. of sun-dried tomato paste or red pesto to each pocket with 2 basil leaves, then use cocktail sticks or wooden skewers to close the pockets.
Beat the egg in a shallow bowl with 1 tbsp. of water and season with salt and pepper. Put the Parmigiano Reggiano and breadcrumbs into a second shallow bowl and mix together.
Dip the chicken breasts, one by one, into the beaten egg, then coat them in the Parmigiano Reggiano mixture. Place them on top of the vegetables and drizzle with the remaining olive oil.
Bake for 35-40 minutes, until the chicken is cooked. To test, insert a fine skewer or sharp knife into the thickest part – there should be no trace of pink juices. If there are, cook for a little longer. Serve, garnished with basil leaves.
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