30-minute Chicken Parmigiana Bake
- 1- 1/2 Tablespoon Olive Oil, Divided
- 1- 1/2 pound Chicken Breast Schnitzels (Uncrumbed), Halved Crosswise
- 1 Medium Brown Onion, Chopped
- 2 cloves Garlic, Crushed
- 10- 1/2 ounces, weight Jarred Fire-roasted Pepper Strips, Drained
- 7 ounces, weight Diced Antipasto Chargrilled Eggplant, Drained (See Note)
- 1- 1/2 cup Tomato Pasta Sauce
- 13 cups Fountain Spicy Red Sauce
- 1/4 cups Fresh Basil Leaves, Torn
- Salt And Pepper, to taste
- 3- 1/2 ounces, weight Mozzarella Cheese, Thinly Sliced
- 13 cups Fresh Breadcrumbs
- Basil Leaves, To Serve
- 1.
- Preheat oven to 220 degrees C/200 degrees C (425 degrees F/400 degrees F) 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.
- Notes: Serve with cooked short pasta such as spirals, penne or farfalle.
- Chicken breast schnitzels (uncrumbed) can also be sold as chicken minute steaks.
- We used a tub of Woolworths antipasto chargrilled eggplant thats already diced.
- You could use chargrilled eggplant from the supermarket deli, diced, instead.
olive oil, chicken, brown onion, garlic, pepper, antipasto, tomato pasta sauce, red sauce, fresh basil, salt, mozzarella cheese, fresh breadcrumbs, basil
Taken from tastykitchen.com/recipes/main-courses/30-minute-chicken-parmigiana-bake/ (may not work)