Chicken bake with garlic croutons

Combine chicken, tomatoes, mozzarella and homemade garlic croutons to make this quick and easy one-pot. It’s ideal for busy days when you’re short on time

Prep:10 mins
Cook:20 mins

Serves 4
Easy

Nutrition per serving

kcal 440
fat 14g
saturates 4g
carbs 33g
sugars 0g
fibre 3g
protein 44g
salt 1.3g

Ingredients

4 skinless chicken breasts
2 tbsp olive oil
200g passata
250g cherry tomatoes
125g ball reduced-fat mozzarella, drained and sliced
3 thick slices of sourdough or bloomer, cut into 2cm cubes
2 garlic cloves, crushed
pinch of dried oregano
½ small bunch of basil, leaves picked
green salad, to serve

Method

Heat the oven to 200C/180C fan/gas 6. Cut the chicken breasts in half, not going all the way through, and open them out like a book. Season well. Heat half the oil in an ovenproof frying pan or shallow casserole (or a frying pan, then transfer to a roasting tin) and fry the chicken for 3 mins on each side until lightly golden.
Spoon the passata over the chicken, then nestle the cherry tomatoes in and around the dish. Lay the mozzarella slices over the top. Tip the cubes of bread into a bowl and toss with the remaining oil, the garlic and oregano. Scatter over the chicken and tomatoes. Transfer to the oven and bake for 15 mins until the cheese has melted and the chicken is cooked through. Scatter over the basil and serve with a green salad.

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