Italian Chicken Bake with a Rocket and Olive Salad

Wed, 10 March 2021

Italian Chicken Bake with a Rocket and Olive Salad

Serves: 3 people

Prep time: 10 minutes

Cook time: 50 minutes

 

Ingredients

• 3 x Irish chicken breasts
• 1 x jar of passata (400g)
• 5 x cloves of garlic
• 1 x red onion
• 1 x vegetable stock cube
• 20ml balsamic vinegar
• 2 x light buffalo mozzarella packs
• Sea salt and black pepper.

 

1. Preheat your oven to 200°C.
2. Place the chicken breasts in a tray side by side with a small gap between, so room to cook.
3. In a bowl mix in the passata, onion, garlic, seasoning, vinegar and stock.
4. Pour over the chicken breasts.
5. Layer mozzarella on top, sprinkle some salt and pepper and pop into the oven for 50 minutes.
6. Cut through the thickest part of the chicken to make sure it is cooked.

 

Rocket and Olive Salad

Ingredients

• 200g rocket 
• 40g parmesan grated 
• 15ml olive oil 
• 5ml balsamic vinegar
• 1 x julienned pear
• Salt and pepper

 

1. In a jar mix some balsamic vinegar and olive oil. The ratio will be 3 parts oil to one part vinegar. Season and leave to sit. Dressings are a temporary emulsion so always shake at the last second to combine again.
2. Mix in your rocket, green olives and some grated parmesan and slowly add in some dressing. The dressing should be lightly coating the leaves. Always dress your leaves just before serving so they stay nice and crisp and do not wilt.
3. Serve the salad with chicken bake along with some rice, pasta, potatoes, couscous or quinoa.