Chicken Parmigiana Tray Bake | Coles Series

Serves 4

Prep time: 10 mins (+ 35min cooking time)

Ingredients

2 chicken breast fillets (about 120-150g each), halved crossways
1 brown onion, finely chopped
1 garlic clove, crushed
1 eggplant, finely chopped
310g jar roasted pepper strips (capsicum), drained
2 tomatoes, coarsely chopped
400g can no-added-salt chopped tomatoes
1 bunch English spinach or 3 cups baby spinach leaves
1 cup coarsely chopped basil
½ cup (50g) coarsely grated reduced-fat mozzarella
½ cup (40g) breadcrumbs
400g green beans, trimmed
Basil leaves or flat-leaf parsley leaves, to serve

Method

1. Preheat oven to 200°C. Heat a non-stick frying pan over high heat. Cook the chicken for 3-4 mins each side or until cooked through. Transfer to a plate and cover to keep warm.

2. Add the onion, garlic, eggplant and capsicum to the pan and cook, stirring occasionally, for 3-4 mins or until the eggplant is tender. Add the combined tomato and simmer for 4-5 mins or until the sauce thickens slightly. Add the spinach and chopped basil. Remove from the heat.

3. Transfer the chicken to a deep baking tray. Top with the tomato mixture and sprinkle with mozzarella and breadcrumbs. Bake for 10-15 mins or until golden.

4. Meanwhile, cook the green beans in a saucepan of boiling water for 4-5 mins or until just tender. Drain.

To serve

Divide the chicken mixture among serving plates with the green beans. Sprinkle with basil leaves or parsley leaves to serve.