Serves
4
Prep Time
10 minutes
Cooking Time
30 minutes
Ingredients
- 4 small skinless chicken breast fillets (700g)
- 2 x 120g tubs Coles Antipasto Mix, drained, oil reserved
- 700g jar Leggo's Passata - Italian Herb
- 100g Coles Danish Style Fetta, roughly crumbled or chopped
- Fresh basil leaves, for garnish
Leggo's Italian Herbs Passata 700g
Method
STEP 1Season chicken on both sides. Heat 2 tablespoons of reserved oil in a non stick frypan over medium-high heat. Add chicken, cook for 7 minutes until golden, turning halfway.
STEP 2
Pour Leggo's Passata into a 2 litre capacity baking dish. Arrange chicken on top and scatter with antipasto mix and fetta. Cover dish with foil.
STEP 3
Cook in a preheated oven at 200°C for 15 minutes. Remove foil and cook for a further 10 minutes or until chicken is cooked through and fetta is golden. Serve garnished with basil leaves.
Tips
If chicken breasts are large, either cut them in half or cook for a little longer, until cooked through.