Ingredients
-
4 chicken breast fillets
-
3 tablespoons bought garlic butter
-
70g (1 cup) multigrain breadcrumbs (made from day-old bread)
-
Olive oil spray
-
500g pumpkin, unpeeled, seeded, cut into thin wedges
-
6 roma tomatoes, halved
Method
-
1Preheat oven to 180ºC. Line a baking tray with non-stick baking paper. Cut a horizontal slit in the side of each chicken breast to create a pocket. Place 3 teaspoonfuls of garlic butter into each pocket. Use small skewers to secure.
-
2Fill a small bowl with cold water. Place breadcrumbs on a plate. Season with salt and pepper. Dip 1 chicken breast in water, then in breadcrumbs, pressing firmly to coat. Place on the prepared tray. Spray with oil. Bake for 30-35 minutes or until cooked through.
-
3Meanwhile, place the pumpkin and tomato in a baking dish. Spray with oil. Season with salt and pepper. Bake for 35 minutes or until tender.
-
4Divide the chicken, roast pumpkin and tomato among serving plates.
Source: taste.com.au
Discussion about this post