Chicken Parmigiana With Rocket & Capsicum Salad

12 Ingredients

Number of servings

5milliliter olive oil cooking spray
1 small eggplant, sliced thinly into rounds
1 red capsicum, deseeded, thinly sliced
340grams chicken breast fillets
1 1/2tablespoons Woolworths extra virgin olive oil
1 small brown onion, finely chopped
3 garlic cloves, crushed
1/2 bunch basil, leaves picked
410grams diced tomatoes with paste
60grams mozzarella, coarsely grated
120grams baby rocket leaves
1tablespoons balsamic vinegar

Description

This chicken parmigiana recipe is a lighter version of everyone's favourite pub classic. The chicken is baked, not fried – give it a try today.

Tip:

Depending on the size of the chicken breast fillets you may have a little sauce leftover. Serve remaining sauce with the parmigiana or refrigerate and use on pizzas, through pasta or as a dipping sauce.

Method

Step 1 of 5

Preheat oven to 220°C/200°C fan-forced. Spray a barbecue flat plate or large frying pan with oil and heat over high heat. Cook eggplant and capsicum, in batches, turning, for 6 minutes or until golden and tender. Transfer to a plate.

Step 2 of 5

Cut each chicken breast horizontally into 2 thin fillets. Cook chicken for 2 minutes on each side or until browned. Transfer to a foiled-lined baking tray.

Step 3 of 5

Meanwhile, heat 2 tsp oil in a small saucepan over medium heat. Cook onion, garlic and 8 torn basil leaves for 5 minutes, stirring occasionally, or until onion has softened. Add tomatoes and 1/4 cup water, then bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes or until sauce has thickened. Spoon sauce over chicken (see note). Top with eggplant and cheese.

Step 4 of 5

Bake for 10 minutes or until chicken is cooked through. Preheat grill to high. Grill for 2 minutes or until cheese is golden.

Step 5 of 5

Meanwhile, place rocket, capsicum, vinegar, and remaining basil and oil in a large bowl and toss to combine. Season with pepper. Divide chicken parmigiana and rocket salad among plates. Serve.