Cheesy Hasselback Chicken & Veggie Medley Bake
With simple prep and a short bake time, you’ll have a delicious, crowd-pleasing meal ready in no time. Serve it with a fresh green salad or some crusty bread, and let this Chicken and Veggie Bake become your go-to for cozy family dinners, casual gatherings, or anytime you’re craving the warmth of a homemade dish.
Ingredients
- Chicken breast 2 -3 pieces
- Tomato slices
- Eggplant slices
- Onion slices
- Zucchini slices
- Thyme
- Cheese
- Spices I used: dried garlic, dried onion, salt, paprika, pepper
Instructions
Prepare the ingredients
- Slice the vegetables into rounds. Make vertical cuts in the chicken breasts to create slits for inserting the vegetable slices.
Assemble the dish
- Season the chicken breasts well on both sides. Insert the vegetable slices into each slit in the chicken breasts.
Bake in the oven
- Place the chicken breasts in a baking dish and add a few sprigs of thyme on top of each piece. Put the dish in the oven and, in the meantime, grate some cheese.
Finish the dish
- When the chicken is almost done, take the dish out of the oven and sprinkle the grated cheese on top. Return the dish to the oven and bake until the cheese turns golden or forms a crust.
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
