Tuscan Chicken Bake
Prepare this ahead of time, and then pop in the oven when you are nearly ready to eat
Makes enough for: 2 people
Ingredients
- 2 skinless chicken fillets
- 30 mls olive oil
- 5 mls Italian herbs
- 2.5 mls dried basil
- 2.5 mls paprika
- 1 clove garlic, peeled and crushed
- salt and freshly ground black pepper to season
- 250 mls cream
- 125 mls milk
- 25 g liquid chicken stock
- 5 mls corn flour
- 65 g Swiss chard, stems removed and chopped
- 60 g sundried tomatoes, roughly chopped
- 10 g parmesan, grated
- 110 g baby tomatoes, halved
Method
- Preheat the oven to 210° Celsius
- Place the chicken into a large ovenproof dish and pour the oil over both sides
- Add the Italian herbs, basil, paprika and garlic, season generously, and rub the seasoning into both sides of the fillets
- Place the cream, milk, stock and corn flour into a large mixing bowl and whisk to combine
- Add the chard, sundried tomatoes and parmesan and mix to combine
- Pour this over the chicken, and distribute evenly around the dish
- Scatter the tomatoes on top then place into the oven and cook for 20 minutes
- Remove from the oven and serve with sides of your choice