Chicken Parmigiana Bake

Chicken parmigiana bake for the family

chicken parmigiana bake

Deliciously simple to make

Make a rich tomato sauce base and top it with yummy chicken schnitzels and eggplant.

This is an ideal family meal that’s enjoyed by many Aussies across the lucky country

0:10 Prep 0:30 Cook  4 Servings

Ingredients you will need

  • 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 tip below)
  • 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

Method – 4 easy steps

Step 1 – Firstly preheat oven to 220°C/200°C, 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.

Step 2 – Heat remaining oil in pan and 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 and season with salt and pepper.

Step 3 –  Place half the chicken in a 10 cup-capacity ovenproof dish and pour over half the sauce mixture.

Top with remaining chicken and sauce mixture.

Top with cheese and sprinkle with breadcrumbs.

Step 4 – Bake for 10 to 15 minutes or until top is golden.

Serve the bake topped with basil.

Tip – How to make your own antipasto char grilled egg plant.

Char grilled egg plant

Now just add the chicken schnitzel

Method

You will need 500g of eggplant, thinly sliced into rounds.

  • Layer eggplant and salt in a colander.
  • Set aside for 5 minutes.
  • Rinse under cold water and dry with paper towel.
  • Heat a chargrill over high heat.
  • Cook eggplant, in batches, for 4 to 5 minutes each side or until browned and tender.

Enjoy this delicious Chicken Parmigiana Bake

Check out some more popular Aussie Recipes

Home