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Garlic chicken and roast vegies

  • 0:20 Prep
  • 0:35 Cook
  • 4 Servings


  • 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


  • 1
    Preheat 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.
  • 2
    Fill 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.
  • 3
    Meanwhile, place the pumpkin and tomato in a baking dish. Spray with oil. Season with salt and pepper. Bake for 35 minutes or until tender.
  • 4
    Divide the chicken, roast pumpkin and tomato among serving plates.

Source: taste.com.au


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