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30-minute chicken parmigiana bake

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings

Ingredients

  • 1 1/2 tablespoons olive oil
  • 6 (700g) chicken breast schnitzels (uncrumbed), halved crossways
  • 1 medium brown onion, chopped
  • 2 garlic cloves, crushed
  • 340g jar fire-roasted pepper strips, drained
  • 230g tub diced antipasto chargrilled eggplant, drained (see note)
  • 1 1/2 cups tomato pasta sauce
  • 1/3 cup Fountain Spicy Red sauce
  • 1/4 cup fresh basil leaves, torn
  • 100g mozzarella cheese, thinly sliced
  • 1/3 cup fresh breadcrumbs
  • Basil leaves, to serve

Method

  • 1
    Preheat oven to 220°C/200°C fan-forced. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in 2 batches, for 2 to 3 minutes each side or until browned and cooked through. Transfer to a plate.
  • 2
    Heat remaining oil in pan. Add onion and garlic. Cook, stirring occasionally, for 2 minutes or until onion has softened. Add peppers and eggplant. Cook, stirring, for 1 minute. Add pasta sauce and Spicy Red sauce. Bring to the boil. Stir in basil. Season with salt and pepper.
  • 3
    Place half the chicken in a 10 cup-capacity ovenproof dish. Pour over half the sauce mixture. Top with remaining chicken and sauce mixture. Top with cheese. Sprinkle with breadcrumbs.
  • 4
    Bake for 10 to 15 minutes or until top is golden. Serve topped with basil.

Source: taste.com.au

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