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Ingredients

200g mixed cherry tomatoes
2 bunches asparagus, trimmed
50g ciabatta, broken into chunky pieces
11⁄2 tablespoons extra virgin olive oil
6 small 1cm-thick uncrumbed chicken breast schnitzels
12 basil leaves, plus extra, to serve
6 slices prosciutto
80g (1 ⁄2 cup) pitted kalamata olives
125ml (1 ⁄2 cup) Massel salt reduced chicken style liquid stock
1⁄2 lemon, juiced
Lemon wedges, to serve

Method

Step 1 Preheat the oven to 220C/200C fan forced. Place the tomatoes, asparagus and bread in a bowl. Add 1 tablespoon oil and toss to coat. Transfer the tomatoes and asparagus to a large baking dish. Season. Bake for 5 minutes.
Step 2 Meanwhile, top each chicken schnitzel with 2 basil leaves and wrap in a slice of prosciutto. Season with pepper.
Step 3 Heat remaining 2 teaspoons oil in a large frying pan over high heat. Cook chicken parcels for 1 minute each side or until browned. Add to tomato mixture with olives. Pour in stock and lemon juice.
Step 4 Arrange the bread over the top. Bake for 13 minutes or until the chicken is cooked through. Serve with lemon wedges.

Chicken saltimbocca tray bake

How to make Chicken saltimbocca tray bake

Ingredients

Method