CHICKEN SALTIMBOCCA TRAY BAKE
| 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) salt-reduced chicken stock 1⁄2 lemon, juiced Lemon wedges, to serve | HOW TO MAKE
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.
2.Meanwhile, top each chicken schnitzel with 2 basil leaves and wrap in a slice of prosciutto. Season with pepper.
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.
4.Arrange the bread over the top. Bake for 13 minutes or until the chicken is cooked through. Serve with lemon wedges.
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