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    Saturday, October 17, 2015

    hicken parmigiana bake Recipe

    hicken parmigiana bake Recipe
        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
        1 1/2 tablespoons olive oil
        6 (700g) chicken breast schnitzels (uncrumbed), halved crossways
        1 medium brown onion, chopped

        Basil leaves, to serve

     hicken parmigiana bake Recipe


        Step 1

        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. 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 3

        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.
        Step 4

        Bake for 10 to 15 minutes or until top is golden. Serve topped with basil.

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    Item Reviewed: hicken parmigiana bake Recipe Rating: 5 Reviewed By: Mrs. Chef
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