adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

30-minute chicken parmigiana bake
0 Likes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delicious chicken schnitzel and eggplant on a savory tomato sauce base for a quick and satisfying family meal.
Ingredients:
  • 27.30 gm olive oil
  • 700g chicken schnitzel
  • 1 medium brown onion, chopped
  • 2 garlic cloves, crushed
  • 340g jar fire-roasted pepper strips, drained
  • 230g tub diced antipasto chargrilled eggplant, drained (see note)
  • 412.50 gm tomato pasta sauce
  • 85.80 gm Spicy Red sauce
  • 62.50 ml fresh basil leaves, torn
  • 100g Mozzarella Cheese Block (500g), thinly sliced
  • 82.50 ml fresh breadcrumbs
  • Basil leaves, to serve
Instructions:
  • Preheat the oven and warm oil in a large frying pan. Cook chicken in batches until beautifully browned and cooked through. Transfer to a plate.
  • In a pan, heat the remaining oil and sauté the onion and garlic until softened, about 2 minutes. Add the peppers and eggplant and cook for an additional minute. Pour in the pasta sauce and Spicy Red sauce, bring to a boil, then stir in basil. Season with salt and pepper to taste.
  • Layer half of the chicken in a 10-cup ovenproof dish, followed by half of the sauce. Add the rest of the chicken and sauce. Sprinkle cheese and breadcrumbs on top.
  • Bake until golden on top, then garnish with fresh basil before serving.

Similar Recipes