Chicken parmigiana with green beans
Who doesn’t love a cheesy chicken parmigiana? This one is ready to serve in 30 minutes - perfect for weeknights.
- 4 Coles RSPCA Approved Australian Chicken Breast Schnitzels
- Olive oil, to shallow-fry
- 1 small eggplant, cut crossways into 8 slices
- 1/2 cup (125ml) passata
- 40g baby spinach leaves
- 1 cup (100g) shredded pizza cheese
- 200g green beans, trimmed
- 200g Perino tomatoes, halved
Preheat oven to 200°C. Line a large baking tray with foil. Spray the foil with olive oil spray. Place the chicken on the lined tray. Bake for 10 mins.
Meanwhile, add enough oil to a large frying pan to come 1cm up the side. Heat over medium-high heat. Cook eggplant, in batches, for 1 min each side or until golden brown. Transfer to a plate lined with paper towel.
Use tongs to turn the chicken on the tray. Spread the chicken evenly with the passata. Top with the spinach, eggplant and cheese. Bake for 10 mins or until the cheese is golden brown and chicken is cooked through.
While the parmigiana is baking, cook the green beans in a saucepan of boiling water for 2 mins or until bright green and tender crisp. Drain.
Divide parmigiana among serving plates. Serve with the beans and tomato.