Chicken and eggplant parmigiana

Chicken and eggplant parmigiana

Cook Time 0:15
Difficulty Easy

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

Step 1
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.

Step 2
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.

Step 3
Meanwhile, heat the mash following packet instructions.

Step 4
Divide the mash and chicken among serving plates. Sprinkle with the basil. Serve with steamed green beans.

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