Special Chicken and Prosciutto Tray Bake
Servings Prep Time
6serves 5minutes
Cook Time
60minutes
Servings Prep Time
6serves 5minutes
Cook Time
60minutes
Ingredients
  • cooking oil spray
  • 1 1/2cups basmati rice
  • 2cups chicken stock
  • 600grams chicken tenderloins
  • 100grams prosciutto
  • 2tsp garliccrushed
  • 1 red oinionfinely diced
  • 1cup peas
  • 1/2cup corn
  • 1/2cup sultanas
  • Salt & pepper
Instructions
  1. Preheat oven to 200C.
  2. Place rice in a deep baking dish with stock. Cover with foil and cook for 30minutes.
  3. Meanwhile, wrap the chicken in prosciutto and set aside.
  4. After the rice has been cooking for 30 minutes, remove from the oven and stir through the garlic, onion, corn, peas and sultanas.
  5. Place the chicken on top of the rice.
  6. Return to the oven and cook for a further 20-25 minutes or until chicken is cooked through.
  7. Once chicken is cooked through, serve rice and chicken tenders on a large serving platter.
  8. This recipe serves 6. Store any cooled leftovers in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.
Recipe Notes

The recipe is 475 calories per serve

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Special Chicken and Prosciutto Tray Bake
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Rating: 0
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Rate this recipe!
Course Main Dish
Prep Time 5 minutes
Cook Time 60 minutes
Servings
serves
Ingredients
  • cooking oil spray
  • 1 1/2 cups basmati rice
  • 2 cups chicken stock
  • 600 grams chicken tenderloins
  • 100 grams prosciutto
  • 2 tsp garlic crushed
  • 1 red oinion finely diced
  • 1 cup peas
  • 1/2 cup corn
  • 1/2 cup sultanas
  • Salt & pepper
Course Main Dish
Prep Time 5 minutes
Cook Time 60 minutes
Servings
serves
Ingredients
  • cooking oil spray
  • 1 1/2 cups basmati rice
  • 2 cups chicken stock
  • 600 grams chicken tenderloins
  • 100 grams prosciutto
  • 2 tsp garlic crushed
  • 1 red oinion finely diced
  • 1 cup peas
  • 1/2 cup corn
  • 1/2 cup sultanas
  • Salt & pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 200C.
  2. Place rice in a deep baking dish with stock. Cover with foil and cook for 30minutes.
  3. Meanwhile, wrap the chicken in prosciutto and set aside.
  4. After the rice has been cooking for 30 minutes, remove from the oven and stir through the garlic, onion, corn, peas and sultanas.
  5. Place the chicken on top of the rice.
  6. Return to the oven and cook for a further 20-25 minutes or until chicken is cooked through.
  7. Once chicken is cooked through, serve rice and chicken tenders on a large serving platter.
  8. This recipe serves 6. Store any cooled leftovers in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.
Recipe Notes

The recipe is 475 calories per serve

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Votes: 0
Rating: 0
You:
Rate this recipe!