Garlic chicken and roast vegies

Whiz through the supermarket, then zip home to whip up this clever recipe. With only five ingredients, it delivers maximum taste for minimum fuss.

Recipe «Garlic chicken and roast vegies» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 4 chicken breast fillets, 3 tbsp bought garlic butter, 70g multigrain breadcrumbs, Olive oil spray, 500g pumpkin, unpeeled, seeded, cut into thin wedges , 6 roma tomatoes, halved .

Ingredients:

• 4 chicken breast fillets 
• 3 tbsp bought garlic butter 
• 70g multigrain breadcrumbs 
• Olive oil spray 
• 500g pumpkin, unpeeled, seeded, cut into thin wedges 
• 6 roma tomatoes, halved 

Instructions

1. Preheat oven to 180ºC. Line a baking tray with non-stick baking paper. Cut a horizontal slit in the side of each chicken breast to create a pocket. Place 3 teaspoonfuls of garlic butter into each pocket. Use small skewers to secure.
2. Fill a small bowl with cold water. Place breadcrumbs on a plate. Season with salt and pepper. Dip 1 chicken breast in water, then in breadcrumbs, pressing firmly to coat. Place on the prepared tray. Spray with oil. Bake for 30-35 minutes or until cooked through.
3. Meanwhile, place the pumpkin and tomato in a baking dish. Spray with oil. Season with salt and pepper. Bake for 35 minutes or until tender.
4. Divide the chicken, roast pumpkin and tomato among serving plates.