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Chicken and veg stack
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1 essential Waitrose Aubergine
3 tbsp pesto
1 Waitrose Jack Hawkins Slicing Tomato
2 small essential Waitrose Courgettes
125g essential Waitrose Italian Mozzarella
4 frozen essential Waitrose British Chicken Breast Steaks
Preheat the oven to 200ºC, gas mark 6. Slice 1 essential Waitrose Aubergine lengthways into 4 and place on a greased baking tray.
Spread with 1 tbsp pesto and season. Slice 1 Waitrose Jack Hawkins Slicing Tomato into 8 and lay on top of the aubergine; spread with 1 tbsp pesto and season. Cut 2 small essential Waitrose Courgettes in half and slice each into 4 lengthways.
Place on top of the tomatoes. Spread with 1 tbsp pesto and season. Slice 125g essential Waitrose Italian Mozzarella into 8 and place 2 pieces on each stack. Top with a chicken breast from a pack of 4 frozen essential Waitrose British Chicken Breast Steaks. Bake for 30 minutes until golden.
Typical values per serving:
This recipe was first published in September 2011.