Chicken and paprika tray bake recipe
This chicken and paprika tray bake recipe is created frequently in my house, be it for a family meal or thrown together last minute for a gathering with friends. You can also easily improvise with the ingredients, depending on what you actually have in the fridge or freezer!
You will need…
4 large chicken breasts, sliced into 4/6 fillets
4 tbsp smoked paprika
3 tbsp herbs de Provence
6 tbsp olive oil
4 large ripe tomatoes, cut into 6
8 rashers smoked streaky bacon
Juice 1 lemon
Salt and pepper
Serves 4
Here’s what to do…
- Mix the paprika, herbs and seasoning together and spread over a sheet of baking paper.
- Roll the chicken fillets into the mixture, roughly coating each side.
- Heat 2 tbsp olive oil and brown the chicken for about 8 minutes until cooked through but still very tender. Transfer into a baking tray. You may have to do this in batches, using 4 tbsp oil in the process.
- Add the cut tomatoes to the tray, cover with the bacon rashers, drizzle with half the lemon juice and remaining olive oil.
- Place under the grill for about 15 minutes, until the bacon is crisp.
- Drizzle with the remaining lemon juice, add a little olive oil if required and serve.
I’m always on the lookout for simple classic bakeware – this oven to table oval dish is from John Lewis, napkin by Designers Guild.
I can’t remember where I got this enamel ‘Self-service’ tray from – but I love it for serving up big family meals- I found more here.
Tips…
Wonderful served with a crisp salad and sour dough bread to mop up the juices.
Prepare ahead to the end of stage 4, and refrigerate. Keep at room temperature for an hour before grilling and serving.
Try adding a sliced red onion to the chicken when you are frying it, or a sliced pepper before grilling.
Here’s hoping you have a fab weekend.
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