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Italian chicken casserole with tomato, lemon and arugula
Andréa
A healthy casserole full with vegetables, chicken and baguette. Easy to prepare. Full of (Italian) flavor.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Dinner
Cuisine
Italian
Servings
4
persons
Calories
579
kcal
Ingredients
▢
1
handful
Italian herbs
▢
1
clove
garlic
finely chopped
▢
5
tablespoons
olive oil
▢
3
chicken breast
▢
1
red onion
▢
6
tomatoes
Roma is very tasty with this recipe
▢
1
lemon
▢
3
sun-dried tomatoes
▢
1
baguette with herb butter
▢
85
grams
arugula
Ingredients you need per step are listed below the step in Italic
Instructions
Preheat the oven to 200 degrees Celsius.
Finely chop the Italian herbs (first remove the stems if they are still attached).
Mix the Italian herbs with the garlic and olive oil.
Halve the chicken breast and mix them in the marinade.
Place the chicken fillets on the baking sheet.
Cut the onion into rings, the tomatoes into quarters, the lemon into eights and the sun-dried tomatoes into strips.
Spread the vegetables around the chicken fillets.
Break the baguette into pieces and place it on the vegetables and chicken.
Sprinkle the remaining marinade over the oven dish.
Slide the baking tray into the oven and bake the casserole for 30 minutes.
Remove from the oven and mix the arugula with the chicken and vegetables.
Taste and season with salt and pepper.
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