30-minute chicken parmigiana bake

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

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

• Calories: 463.18
• Total Fat: 17 g
• Saturated Fat: 6 g
• Cholesterol: 120 mg
• Sodium: 748.93 mg
• Total Carbohydrate: 24 g
• Total Sugars: 19 g
• Protein: 50 g