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–+ servings
Italiaanse ovenschotel met kip, citroen, tomaat en rucola

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 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner
Cuisine Italian
Servings 4 persons
Calories 579 kcal

Ingredients
 

  • A glass bowl filled with dried Italian herbs on a white background1 handful Italian herbs
  • A bulb of garlic on a white background1 clove garlic finely chopped
  • A glass filled with olive oil on a white background5 tablespoons olive oil
  • 3 chicken breasts on a glass plate on a white background3 chicken breast
  • Red onion on a white background1 red onion
  • Three Roma tomatoes on a white background6 tomatoes Roma is very tasty with this recipe
  • Eén citroen en twee halve citroenen op een witte ondergrond1 lemon
  •  
    3 sun-dried tomatoes
  •  
    1 baguette with herb butter
  • A glass bowl filled with arugula on a white background85 grams arugula

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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