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| 30-minute chicken parmigiana bake |
Ingredients:(30-minute chicken parmigiana bake)
1 medium brown onion, chopped
1 1/2 tablespoons olive oil
6 (700g) chicken breast schnitzels (uncrumbed), halved crossways
340g jar fire-roasted pepper strips, drained
2 garlic cloves, crushed
1 1/2 cups tomato pasta sauce
230g tub diced antipasto chargrilled eggplant, drained (see note)
100g mozzarella cheese, thinly sliced
1/3 cup Fountain Spicy Red sauce
1/4 cup fresh basil leaves, torn
Basil leaves, to serve
1/3 cup fresh breadcrumbs
Directions:(30-minute chicken parmigiana bake)
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.
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 and enjoy this recipe
1 medium brown onion, chopped
1 1/2 tablespoons olive oil
6 (700g) chicken breast schnitzels (uncrumbed), halved crossways
340g jar fire-roasted pepper strips, drained
2 garlic cloves, crushed
1 1/2 cups tomato pasta sauce
230g tub diced antipasto chargrilled eggplant, drained (see note)
100g mozzarella cheese, thinly sliced
1/3 cup Fountain Spicy Red sauce
1/4 cup fresh basil leaves, torn
Basil leaves, to serve
1/3 cup fresh breadcrumbs
Directions:(30-minute chicken parmigiana bake)
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.
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 and enjoy this recipe
Summary
Recipe Name:(30-minute chicken parmigiana bake)
Published On:19-10-2015
Preparation Time:10M
Cook Time:30M
Total Time:40M
a good recipe make different test .
http://gcooking.blogspot.com/ is give you some different recipe.
Published On:19-10-2015
Preparation Time:10M
Cook Time:30M
Total Time:40M
a good recipe make different test .
http://gcooking.blogspot.com/ is give you some different recipe.
Tags:
chicken