Cooking Time30 minutes (preparation time 10 minutes)
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
Preheat oven to 200°C.
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.
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.
Put cooked chicken breast onto a deep baking tray. Top with sauce and sprinkle with cheese and breadcrumbs.
Bake for 10-15 minutes or until top is golden.
While cooking, cook green beans in a saucepan of boiling water for 4-5 minutes or until just tender. Drain.
Serve Chicken with Green Beans and garnish with fresh basil leaves.