Click photo to enlarge
Tomato and chicken bake. Photo from 'Cook'.
Allyson Gofton's latest book offers a selection of
recipes to share, whether at a barbecue, picnic, afternoon tea,
a large gathering or a quiet celebration.
Tomato and chicken bake
One-dish baked meals are a favourite style of cooking in my
home. There's little preparation and also little mess so
clean-up is easy. Adding seasonal vegetable variations keeps
the flavours changing regularly.
Serves 4
Preparation time 10 minutes
Cooking time 45 minutes
4 boneless chicken breasts, skin on
100-gram pottle sun-dried tomato pesto, or see below
¼ cup grated parmesan or cheddar cheese
4 courgettes, trimmed and halved lengthwise
4-5 medium-sized tomatoes
6-8 garlic cloves, crushed but unpeeled
6 pickling-sized onions, peeled and halved
2 tablespoons oil, olive is nice here
2 cups cooked orzo (rice-shaped pasta)
fresh basil or thyme, optional
Preheat the oven to
190degC.
Cut a pocket in the thickest part of each chicken breast.
Divide the tomato pesto among the chicken breast pockets.
Secure the opening with a toothpick.
Heat a dash of oil in a frying-pan and brown the chicken on
all sides over a high heat for 4-5 minutes until golden.
Transfer to a baking dish. Sprinkle cheese over the chicken.
Use a small sharp paring knife to cut a criss-cross pattern
in the flesh of the halved courgettes.
Place the courgettes, tomatoes, garlic and onions in a large
bowl and toss with the oil. Arrange the vegetables around the
chicken.
Bake in the preheated oven for 40-45 minutes or until the
chicken and vegetables are cooked.
Serve with freshly cooked pasta such as orzo and pour the
remaining cooking juices evenly over each serve.
Garnish with fresh herb leaves (optional).
Variations:
> Use pork chops, rind removed.
> Brown 2 well-seasoned lamb rumps, spread with the pesto
and cook for about the same time, allowing 5-8 minutes'
resting time before carving.
