RECIPE: Tomato and chicken bake

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.

Allyson's low-fat sun-dried tomato pesto

Makes about 1 cup
Preparation time 1 hour
Cooking time 20 minutes

100 grams sun-dried tomato slices, not in oil
1 large juicy red tomato
6 cloves garlic, crushed but not peeled
2 tablespoons extra virgin olive oil
8 large basil leaves
2 tablespoons freshly grated parmesan

Preheat the oven to 190degC. Line a small baking tray with foil or baking paper.

Cover the sun-dried tomatoes with boiling hot water and set aside for 1 hour. Drain well and pat the tomatoes dry on paper towels.

While the sun-dried tomatoes are soaking, place the fresh tomato and whole garlic cloves on the prepared tray. Bake in the preheated oven for 20 minutes. Allow to cool before peeling the skin off the garlic cloves.

Place the sun-dried and roasted tomatoes into a food processor with the garlic, olive oil, basil leaves, parmesan and a good seasoning of salt and pepper to taste. Process to form a smooth thick paste. Keep in an airtight container in the refrigerator and use within 10 days.

• THE BOOK
This is an extract from Cook: Delicious recipes for family and friends by Allyson Gofton with photography by Alan Gillard. (Penguin Group (NZ), pbk, $45).