Parmigiano Reggiano Chicken Tray Bake
This delicious chicken tray bake with Parmigiano Reggiano is an easy assembly job – with great-tasting results!
Ingredients
Method
Step 1
Preheat the oven to 190°C/Fan oven 170°C/ Gas Mark 5.
Step 2
Put the peppers, onion and cauliflower into a large roasting tin and add 2 tablespoons of the olive oil.
Step 3
Season and toss to mix.
Step 4
Use a sharp knife to cut a pocket into each chicken breast.
Step 5
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.
Step 6
Beat the egg in a shallow bowl with 1 tbsp. of water and season with salt and pepper.
Step 7
Put the Parmigiano Reggiano and breadcrumbs into a second shallow bowl and mix together.
Step 8
Dip the chicken breasts, one by one, into the beaten egg, then coat them in the Parmigiano Reggiano mixture.
Step 9
Place them on top of the vegetables and drizzle with the remaining olive oil.
Step 10
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.
Step 11
Serve, garnished with basil leaves.
Cook's Tip:
If you like, bake some jacket potatoes in the oven to serve with the chicken– just put them in twenty minutes beforehand so that they cook for 1 hour.
