| Quick and easy chicken bake |
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Anyone who knows me will realise that although I love to cook, there just aren’t enough hours in the day for me to do my work and cook elaborate meals every night. I also like to see how I can use just a handful of ingredients and come up with a new dish. Oh, and I am also ‘leftovers queen’ in our house, so if there are things that need using up, I’m there! So this one first came about when we had some assorted cheeses left over from a cheese platter I had served one weekend. In the fridge there were chicken thigh fillets and a can of soup in the pantry. A hearty dinner was possible!
1 can condensed cream of chicken soup 8 or 9 chicken thigh fillets 8 or 9 pieces of cheese (can be several types of cheese but choose ones that will melt or soften a little in the cooking process) dried breadcrumbs grated parmesan
Use a heavy but shallow cast iron pan that can go on the cooktop and then in the oven. Empty the can of soup into the pan on the cooktop and add about 1/4 of a can of water or milk. Stir well and begin to heat over a low heat. Open each thigh fillet and trim or butterfly the inside so that the thickness of meat is about the same all across. Place a piece of cheese in each fillet and roll up.* Continue until all are filled, and the soup has heated. Arrange the fillets, opening side down, evenly around the dish in the soup which is now the sauce. Sprinkle with a little dried breadcrumbs and parmesan cheese. Cover and bake for about 45 minutes at 190C (170C Fan-forced). Uncover the dish and bake a further five minutes to brown the top a little. I used the oven’s radiant grill feature. Serves 4-6.
* for this dish (pictured) I spread each fillet with homemade pesto, added a squirt of tomato paste, and then the cheese.
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