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.