- 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
- Step 1Preheat 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 2Heat 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.
- Step 3Place 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.
- Step 4Bake for 10 to 15 minutes or until top is golden. Serve topped with basil.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Serve with cooked short pasta such as spirals, penne or farfalle.
Chicken breast schnitzels (uncrumbed) can also be sold as chicken minute steaks.
We used a tub of antipasto chargrilled eggplant that’s already diced. You could use 200g chargrilled eggplant from the supermarket deli, diced, instead.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas