Chicken Schnitzel with Herby Tomato Sauce - Pack

Cooking Instruction:

ROASTING METHOD:
* Preheat the oven to 200°c.
* Unpack the pouch and transfer the chicken to a big plate.
* Scrape the marinade and apply all over the chicken until the chicken is evenly coated.
* Take an oven tray and spread some thickly sliced onions, carrots, potatoes to form a layer on the tray.
* Place the chicken on the veggies, pour the remaining marinade from the plate onto the chicken and the veggies and cover with an aluminium foil.
* Place on the middle shelf of the oven and let it cook for 25 minutes.
* After 25 minutes, remove the aluminium foil, scoop some of the liquid from around the sides of the chicken and pour over the chicken.
* Put back in the oven and allow to roast (without the foil) for around 20 minutes or until the chicken gets an even brown colour all around.
* Basting the chicken with remaining marinade while roasting will keep the chicken juicy.
* Once done, remove from the oven and let the chicken rest for 10 minutes. Pour some of the juices over and cut into pieces and serve along with the stuffing which would have turned juicy with all the chicken juices.
* Serve the veggies as well