Tuesday, 28 January 2014

Baked Chicken Breast & Tomato Chutney 'pizza'

Baked Chicken & Tomato Chutney 'Pizza'

I am frequently on the lookout for different ways to cook up man-food favourites- that is anything containing chicken, bacon and cheese in the one dish.
Rather than just layer up the three staples to throw in the oven, I have added a few extra ingredients to make it a special little mid-week meal.

Special ingredient number one is spicy tomato relish, made yesterday from our homegrown tomatoes! I used this recipe but I think I might make some amendments for the next batch (stay tuned!).
As the chutney is quite sweet, I added some capers for a little saltiness. Add the cheese and bacon on top and you practically have yourself a chicken pizza! As it's full of flavour, it only needs some green veges or a salad to go with it.

Start with a few chicken breasts (as many as you need to feed your family). 4 will do us for dinner and a few lunches. Lay in a baking dish with a little olive oil spread over the bottom.
Here are the 4 easy ingredients we'll be layering on top- 3 slices of short cut bacon, 2 tablespoons of capers, and 100 mls of tomato chutney. 
 If you don't have any tomato chutney, you could just use some tinned tomatoes and add a little chilli, or make one up really quickly, like the pizza sauce base in part 2 of this recipe.
Spread a good 2 tablespoons on top of each piece of chicken. Then sprinkle a few capers on top.
Time for the cheese. You can use as much as you like 
Cut the bacon up into squares and scatter on top of the cheese. Keeping the bacon on top will make sure they crisp up. 
Ready for the oven! I already have mine going in with some pumpkin pieces. I do love roast pumpkin. 
Bake for 40 minutes at 180 degrees c, or until no pink juices run from the chicken breast (will depend on the size of the chicken)
and the cheese is melted and the bacon is crispy. Make sure you eat it with some other vegetables- this is not a meal in itself!

Baked Chicken & Tomato Chutney 'Pizza'

4 chicken breasts
2 tablespoons olive oil
100mls tomato chutney
2 tablespoons capers
1 cup shredded mozzarella cheese (or less cheese if you like)
3 pieces short cut bacon, cut into squares
Black pepper

1. Preheat oven to 180 degrees
2. In a baking dish, spread out olive oil and lay chicken breasts on top.
3. Spoon chutney over each piece of chicken
4. Sprinkle capers, then cheese then bacon over the top of the chutney.
5. Grind some pepper over the dish, then bake in the oven for 45 minutes, or until chicken is cooked through and the bacon on top is just crispy.

Serve with either baked veges, steamed beans, or a green salad.

1 comment:

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