Winter Warmer: Chicken Caprese tray bake
Put dinner on the table in a flash and add variety to your midweek meals with this Chicken Caprese tray bake. Don’t forget the drizzle of pesto!
Ingredients
- 600g Coles RSPCA Approved Chicken Breast Fillets
- 200g kale or silverbeet, stems trimmed, leaves chopped
- 150g bocconcini, torn
- 200g red Perino tomatoes
- 2 tbs basil pesto
Method
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Step 1
Preheat oven to 180°C. Heat a greased large ovenproof frying pan over medium-high heat. Add the chicken and cook for 2-3 mins each side or until golden. Transfer to a plate.
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Step 2
Add kale or silverbeet to pan. Cook, tossing, for 2 mins or until just wilted.
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Step 3
Arrange the chicken over the kale or silverbeet. Top with bocconcini and tomatoes. Bake for 12-15 mins or until the bocconcini melts and the chicken is cooked through. Drizzle with the pesto to serve.
Recipe tip
COOK. STORE. SAVE.
Store any remaining bocconcini in its liquid in the fridge for up to 3 days. Slice and add to tomato salads, or use it to make sandwiches.