Chicken baked with garlic croutons

• skinless chicken breasts↗4 skinless
• olive oil↗2 tbsp tbsp
• passata↗200g g
• cherry tomatoes↗250g g
• reduced‑fat mozzarella ball↗125g ball reduced-fat g

  drained and sliced

• sourdough bread↗3 thick slices of

  or white bread, cubed 2 cm

• garlic cloves↗2

  crushed

• dried oregano↗pinch of dried
• basil↗½ small bunch of

  leaves gathered

• green salad↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Cut the chicken breasts in half, not cutting all the way through, and open them like a book. Season well. Heat half the oil in a heat‑proof skillet or shallow pot (or in a pan, then transfer to a baking dish) and sear the chicken for 3 minutes on each side until lightly golden.

2. 2

   Spread the passata over the chicken, then arrange the cherry tomatoes inside and around the dish. Top with slices of mozzarella. Transfer the bread cubes to a bowl and toss them with the remaining oil, garlic and oregano. Sprinkle the chicken and tomatoes. Transfer to the oven and bake for 15 minutes until the cheese melts and the chicken is cooked through. Sprinkle with basil and serve with fresh green salad.