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Chicken is my go-to for traybake suppers, and my family enjoys this version with oats and Parmesan. Once the schnitzels are prepared, I love that I can pop everything onto one tray and then get on with a few other things while the oven does all the work.
Serves: 4
INGREDIENTS
- 65g rolled oats
- 30g finely grated Parmesan cheese
- 2.5ml fine salt
- freshly ground black pepper
- 4 free-range chicken breast fillets
- 25g cake flour
- 1 egg, lightly beaten
- 500g baby potatoes, scrubbed
- 1 large yellow pepper, deseeded and cut into large chunks
- 1 red onion, cut into large chunks
- 1 small head of broccoli, cut into florets
- 125g cherry tomatoes olive oil, for drizzling
METHOD
- Place the oats in a blender and process for 2–3 seconds until roughly chopped; there should still be a few bits. Don’t process longer than this as the oats will turn into powder.
- Place the oats in a bowl with the Parmesan, salt and some black pepper. Mix well and set aside.
- Flatten the chicken with a mallet or rolling pin. Dip each fillet in the flour followed by the egg, then coat with the oat and Parmesan mixture. Refrigerate the coated fillets for 30 minutes.
- Bring a pot of water to the boil. Add the potatoes and boil for 15 minutes. Drain the water and set the potatoes aside to cool.
- Preheat the oven to 190 °C and grease a large roasting pan or baking tray. Arrange the chicken fillets on the tray. Add the potatoes and use the back of a tablespoon to press them down until they burst open. Arrange the pepper, onion, broccoli and cherry tomatoes on the tray.
- Drizzle the chicken and vegetables with some olive oil. Season the vegetables with salt and black pepper.
- Bake for 30–35 minutes until the chicken is golden and cooked through and the potatoes are soft.
