Baked Cheesy Italian Chicken

Baked Cheesy Italian Chicken

with Panzanella Salad & Balsamic Glaze

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Add flavour to a butterflied chicken breast by topping it with tomato and cheese, then baking until golden! Served with a hearty panzanella salad and a drizzle of syrupy balsamic glaze for the finishing touch, this meal is almost as good as summer in Italy!

Allergens:GlutenSoyaMilkSulphites
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

2 clove

garlic

1 unit

tomato

1 unit

cucumber

1 punnet

cherry tomatoes

1 unit

bake-at-home ciabatta

(ContainsGluten, SoyaMay be presentEgg, Milk, Sesame, Tree Nuts, Lupin)

1 bunch

parsley

1 packet

chicken breast

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bag

spinach & rocket mix

1 bottle

balsamic glaze

(ContainsSulphites)

Not included in your delivery

olive oil

¼ tsp

salt

1.5 tsp

vinegar (white wine or red wine)

½ tsp

sugar

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2270 kJ
Fat25.6 g
of which saturates9.4 g
Carbohydrate28.8 g
of which sugars14.6 g
Protein46.7 g
Sodium681 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Baking Paper
Baking Tray
Medium Bowl
Large Bowl
InstructionsPDF
Instructions
Get prepped
Get prepped
1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Thinly slice the tomato. Cut the cucumber into thin half-moons. Slice the cherry tomatoes in half. Tear the bake-at-home ciabatta into 1cm chunks. Roughly chop the parsley leaves (reserve some for garnish!).

Butterfly chicken
Butterfly chicken
2

Place your hand flat on top of the chicken breast and cut through horizontally, without slicing all the way through. Open the chicken up like a book.

Bake the chicken
Bake the chicken
3

In a medium bowl, place the butterflied chicken, garlic, the salt and a drizzle of olive oil. Toss to coat, then place the chicken, cut-side up, on an oven tray lined with baking paper. Top with the tomato slices and sprinkle with the shredded Cheddar cheese. Bake the chicken for 6-10 minutes, or until cooked through and the cheese is golden. Set aside to rest until serving.

Bake the ciabatta
Bake the ciabatta
4

While the chicken is baking, place the ciabatta chunks on a second oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake for 5-7 minutes or until lightly crisp.

Make the salad
Make the salad
5

In a large bowl, combine the vinegar and sugar with olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Add the cucumber, cherry tomatoes, spinach & rocket mix, 1/2 the ciabatta chunks and parsley leaves. TIP: Keep the extra ciabatta in an airtight container for 3 days and add to salads.

Serve up
Serve up
6

Divide the baked cheesy Italian chicken and panzanella salad between plates. Drizzle the balsamic glaze over the salad and chicken and garnish with the reserved parsley.