Chicken, Bacon, Vegetable and Cheese Layers

cook 30 mins
  • 4 tablespoons olive oil
  • 2 chicken breasts, each about 150 g (5 oz), thinly sliced
  • 175 g (6 oz) streaky bacon, chopped
  • 375 g (12 oz) butternut squash, thinly sliced
  • 1 red onion, thinly sliced
  • 4 large tomatoes, sliced
  • 150 g (5 oz) mature Cheddar cheese, grated
  • 4 tablespoons chopped parsley (optional)
  • Heat the oil in a large, heavy-based frying pan and cook the chicken breasts and bacon over a high heat for 3 minutes. Add the thinly sliced butternut squash and onion and continue cooking over a high heat for 10 minutes.
  • Put a layer of one-half of the sliced tomatoes in the base of a shallow, ovenproof dish. Spoon half the chicken and butternut mixture over the top. Scatter over one-half of the grated cheese. Top with a further layer of tomatoes and the remaining chicken and butternut and a layer of cheese.
  • Cook under a preheated moderate grill for 10–15 minutes or until golden and bubbling. Garnish with parsley, if liked, and serve with a simple crisp green salad.
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