30-minute chicken parmigiana bake
4 servings
servings10 minutes
active time40 minutes
total timeIngredients
27.30 gm olive oil
700g chicken schnitzel
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 jar arrabiatta tomato pasta sauce
1/3 cup Spicy Red sauce
62 ½ g fresh basil leaves, torn
100g Mozzarella Cheese Block (500g), thinly sliced
Basil leaves, to serve
Directions
Step 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.
Step 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.
Step 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.
Step 4
Bake for 10 to 15 minutes or until top is golden. Serve topped with basil.
Nutrition
Serving Size
-
Calories
463.18
Total Fat
17 g
Saturated Fat
6 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
120 mg
Sodium
748.93 mg
Total Carbohydrate
24 g
Dietary Fiber
-
Total Sugars
19 g
Protein
50 g
Average: 5.0
4 servings
servings10 minutes
active time40 minutes
total time