30 Minute Chicken Parmigiana Bake

Take a rich tomato sauce base and top with tasty chicken schnitzels and eggplant for a family meal thats ready when you are.

The ingredient of 30 Minute Chicken Parmigiana Bake

• 1 1 2 tablespoons olive oil
• 6 700g chicken breast schnitzels uncrumbed halved crossways
• 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
• 1 1 2 cups tomato pasta sauce
• 1 3 cup fountain spicy red sauce
• 1 4 cup fresh basil leaves torn
• 100g mozzarella cheese thinly sliced
• 1 3 cup fresh breadcrumbs
• basil leaves to serve

The Instruction of 30 minute chicken parmigiana bake

• preheat oven to 220u00b0c 200u00b0c fan forced heat 1 tablespoon oil in a large frying pan over medium high heat cook chicken in 2 batches for 2 to 3 minutes each side or until browned and cooked through transfer to a plate
• heat remaining oil in pan add onion and garlic cook stirring occasionally for 2 minutes or until onion has softened add peppers and eggplant cook stirring for 1 minute add pasta sauce and spicy red sauce bring to the boil stir in basil season with salt and pepper
• place half the chicken in a 10 cup capacity ovenproof dish pour over half the sauce mixture top with remaining chicken and sauce mixture top with cheese sprinkle with breadcrumbs
• bake for 10 to 15 minutes or until top is golden serve topped with basil

Nutritions of 30 Minute Chicken Parmigiana Bake

fatContent: 463 182 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent: 19 grams sugar
proteinContent: n a
cholesterolContent: 50 grams protein
sodiumContent: 120 milligrams cholesterol