Cook Time 0:15
Olive oil spray, to grease
2 tbs olive oil
4 (about 150g each) crumbed chicken schnitzels
1 x 575g btl Woolworths Select Primavera Sauce
4 slices bought chargrilled eggplant
4 (about 100g) bocconcini, sliced
1 x 475g ctn Woolworths Fresh Desiree Potato Mash
1/4 cup fresh basil leaves
Steamed green beans, to serve
Spray a baking tray with olive oil spray to lightly grease. Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Add half the chicken and cook for 2 minutes each side. Transfer to the baking tray. Repeat with the remaining chicken, adding the remaining oil if necessary, reheating the pan between batches.
Preheat grill on medium-high. Spoon half the sauce over the chicken. Place 1 slice of eggplant on top of each piece of chicken. Spoon over the remaining sauce. Arrange the bocconcini slices evenly over the top. Cook under grill for 5 minutes or until the bocconcini melts and is golden.
Meanwhile, heat the mash following packet instructions.
Divide the mash and chicken among serving plates. Sprinkle with the basil. Serve with steamed green beans.