Luke Mangan's chicken parmigiana tray bake

Craving some classic comfort food? Try Luke Mangan's chicken parmigiana tray bake for a dish packed with delicious flavour.

4

10m

35m

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
  • 1/2 cup (50g) coarsely grated reduced-fat mozzarella
  • 1/2 cup (40g) breadcrumbs
  • 400g green beans, trimmed
  • Basil leaves or flat-leaf parsley leaves, to serve

Method

STEP 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.

STEP 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.

STEP 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.

STEP 4

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

STEP 5

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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.