- A drizzle of Avocado Oil & Garlic
- 12 Chicken Thigh Fillets
- 1 cup Basil leaves (plus extra for serving)
- 1 bottle (680g) Chantal Organics Tomato & Basil Passata
- ½ cup Grated Cheddar cheese
- Pasta Spaghetti
Method:
- Preheat the oven to 190°C.
- Add a generous glug of oil to the baking skillet then add chicken thigh fillets. Season with salt and pepper. Scatter chicken with basil leaves then pour in the passata. Sprinkle with cheddar.
- Bake for 30 minutes, or until the chicken springs back and the juices run clear when cut with a knife or skewer.
- Serve with extra basil leaves and spaghetti (optional).
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