Bread Baked Chicken Summer Garden Salad Recipes

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SUMMER STYLE CHICKEN



Summer Style Chicken image

A chicken dish that is easy and tastes absolutely delicious! A unique way to use summer squash, zucchini, tomatoes, and cheese!!

Provided by Andrea

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 5

4 boneless, skinless chicken breast halves
1 (14.5 ounce) can stewed tomatoes
1 yellow squash, thinly sliced
1 medium zucchini, thinly sliced
1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  • Arrange chicken in the prepared baking dish, and top with the stewed tomatoes. Arrange squash and zucchini slices around the chicken. Sprinkle with mozzarella cheese.
  • Bake 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 10.7 g, Cholesterol 95.6 mg, Fat 8.6 g, Fiber 2.1 g, Protein 39.6 g, SaturatedFat 4.7 g, Sodium 569.2 mg, Sugar 6 g

BREAD-BAKED CHICKEN & SUMMER GARDEN SALAD



Bread-baked chicken & summer garden salad image

Bake chicken legs in a bread crust to lock in the moisture and keep them really juicy, then add the crust to tomato, carrot and leaf salad for extra crunch

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course, Supper

Time 1h40m

Number Of Ingredients 12

2 chicken legs
200g strong bread flour , plus extra for dusting
5g fast-action dried yeast
1 tsp caster sugar
1 tsp picked thyme leaves
2 handfuls mixed lettuce
1 carrot , peeled into ribbons
1 heirloom tomato , cut into wedges
2 tbsp olive oil
1 tbsp white wine vinegar
4 anchovy fillets , cut lengthways
salad cream , to serve

Steps:

  • To make the crust, combine all the ingredients with a pinch of salt. Pour in 120ml of warm water and bring everything together, then knead for about 10 mins to form a smooth ball of dough. Divide the dough into two balls, then roll out each one to a thickness of 0.5cm on a lightly floured surface.
  • Lay a chicken leg in the middle of each sheet of dough, then fold in the sides to form parcels - a bit like a pasty. Put the parcels on a tray lined with baking parchment. Can be prepared a few hours ahead and chilled in the fridge until ready to cook.
  • Heat oven to 200C/180C fan/gas 6. Bake the chicken parcels for 45 mins, then remove from the oven and leave to stand for 20 mins. Carefully open the parcels with a sharp serrated knife, then lift the chicken onto a baking tray. Grill the chicken for 5 mins to crisp up and colour the skin - or use a blowtorch if you have one, which would be faster and more even.
  • Chop some of the bread parcel into chunks and grill until crisp, then transfer to a bowl and toss with the lettuce, carrot and tomatoes. Dress the salad with the olive oil and the vinegar. Serve each chicken leg with some salad topped with the anchovies, and with a blob of salad cream on the side.

Nutrition Facts : Calories 528 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium

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