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Chicken parmigiana
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Chicken parmigiana

30 minutes (10 minutes)
Serves 4
  • 4 x 120-150g skinless chicken breast fillets
  • 1 brown onion, finely diced
  • 1 clove garlic, crushed
  • 1 eggplant, finely diced
  • 310g jar roasted pepper strips, drained
  • 400g can no-added-salt chopped tomatoes
  • 2 tomatoes, roughly chopped
  • 3 cups baby spinach leaves
  • 1 cup basil leaves, roughly chopped
  • ½ cup reduced fat mozzarella cheese, grated
  • ½ cup fresh breadcrumbs
  • 4 cups green beans, trimmed
  • Basil leaves, to serve
  1. Preheat oven to 200°C.
  2. Preheat a non-stick frying pan on high heat. Cook chicken breast for 3-4 minutes on each side or until cooked through. Transfer to a plate and cover to keep warm.
  3. Meanwhile, using the same pan, add onion, garlic, eggplant and roasted red pepper strips and cook, stirring occasionally for 3-4 minutes until softened. Add chopped and fresh tomatoes and simmer for 4-5 minutes until sauce thickens. Add spinach and basil leaves and remove from the heat.
  4. Put cooked chicken breast onto a deep baking tray. Top with sauce and sprinkle with cheese and breadcrumbs.
  5. Bake for 10-15 minutes or until top is golden.
  6. While cooking, cook green beans in a saucepan of boiling water for 4-5 minutes or until just tender. Drain.
  7. Serve Chicken with Green Beans and garnish with fresh basil leaves.

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