Chicken parmigiana with rocket salad
3 clove(s), crushed
Canned diced tomatoes
800 g, (2 x 400g)
2 tbs, shredded
Skinless chicken breast
500 g, (2 x 250g each), halved horizontally
1 small, cut into 1.5cm thick slices
90 g, sliced
4 cup(s), (120g)
200 g, halved
1 small, thinly sliced
Baby potatoes, cooked without added fat
4 small, quartered, to serve
3 x 3 second spray(s)
- Heat oil in a medium saucepan over medium-high heat. Cook garlic, stirring, for 1 minute, or until fragrant. Add tomatoes and sugar and season with salt and pepper. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 15 minutes, or until sauce reduces and thickens. Remove from heat. Stir in basil.
- Heat a chargrill or barbecue over high heat. Lightly spray both sides of chicken and eggplant with oil and cook for 2 minutes each side, or until chicken is cooked through and eggplant is tender. Transfer to a plate.
- Preheat oven to 180°C. Lightly spray an 8-cup (2L) capacity ovenproof dish with oil. Pour half the tomato sauce over base. Place chicken, in a single layer, over sauce and top each with an eggplant slice. Pour remaining sauce over chicken. Top with bocconcini and season with salt and pepper. Bake for 15 minutes, or until cheese melts and bubbles.
- Place rocket, tomatoes, capsicum and vinegar in a bowl. Toss to combine. Serve chicken with steamed potatoes and rocket salad.