Chicken bake with garlic croutons

Indulge in the savory goodness of succulent chicken and crispy garlic croutons in this delectable baked salad recipe. Satisfaction guaranteed!

Ingredients:

• 4 skinless chicken breasts
• 2 tbsp olive oil
• 200g passata
• 250g cherry tomatoes
• 125g ball reduced-fat mozzarella, drained and sliced
• 3 thick slices of sourdough or bloomer, cut into 2cm cubes
• 2 garlic cloves, crushed
• pinch of dried oregano
• ½ small bunch of basil, leaves picked
• green salad, to serve

Instructions:

1. Preheat the oven to 200C/180C fan/gas 6. Slice the chicken breasts in half horizontally, without cutting all the way through, and flatten them out. Season generously. Warm up half of the oil in an oven-safe frying pan or a shallow casserole dish (or a regular frying pan, then move everything to a baking tray) and cook the chicken for about 3 minutes on each side until it turns lightly brown.
2. Spread the passata sauce over the chicken, then place the cherry tomatoes in and around the pan. Arrange the mozzarella slices on top. Put the bread cubes in a bowl, add the remaining oil, minced garlic, and oregano. Mix well and sprinkle this mixture over the chicken and tomatoes. Place the dish in the oven and bake for 15 minutes or until the cheese is melted and the chicken is fully cooked. Sprinkle some fresh basil on top and serve with a side of green salad.

Summary:

• Calories: 3186 kcal
• Fat: 94 g
• Protein: 324 g
• Carbs: 250 g
• Potassium: 5768 mg
• Magnesium: 550 mg