A tasty and warming chicken bake that packs in the vegies, making it a perfect family recipe.
- Preheat oven to 220C/200C fan-forced. Arrange pumpkin and cauliflower in a 4cm deep, 19.5cm x 28cm (8-cup-capacity) oval roasting pan.
- Heat cream in a small saucepan over medium heat until just simmering. Remove from heat. Whisk in cheese and mustard until smooth. Pour over vegetables.
- Bake, uncovered, for 20 to 25 minutes or until vegetables are almost tender.
- Meanwhile, heat 1 teaspoon oil in a large frying pan over medium-high heat. Add bacon. Cook for 4 to 5 minutes or until just golden. Transfer to a bowl. Add breadcrumbs, parmesan and 1/2 the chives. Season with salt and pepper.
- Heat remaining oil in pan over medium-high heat. Cook chicken for 2 minutes each side or until browned. Remove vegetables from oven. Add chicken. Stir to combine. Sprinkle with breadcrumb mixture. Bake for a further 10 minutes or until chicken is cooked through and breadcrumb mixture is golden. Sprinkle with remaining chives. Serve with salad leaves.
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Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set