Ingredients
- 4 x 120-150 g skinless chicken breast fillets
- 1 brown onion, finely diced
- 1 clove garlic, crushed
- 1 eggplant, finely diced
- 310 g jar roasted pepper strips, drained
- 400 g can no added salt chopped tomatoes
- 2 tomatoes, roughly chopped
- 3 cups baby spinach leaves
- 1 cup basil leaves, roughly chopped
- ½ cup reduced fat mozzarella cheese, grated
- ½ cup fresh breadcrumbs
- 4 cups green beans, trimmed
- Basil leaves, to serve
Method
Step 1
Preheat oven to 200 °C.
Step 2
Preheat a non-stick frying pan on high heat. Cook chicken breast for 3-4 minutes on each side or until cooked through. Transfer to a plate and cover to keep warm.
Step 3
Meanwhile, using the same pan, add onion, garlic, eggplant and roasted red pepper strips and cook, stirring occasionally for 3-4 minutes until softened. Add chopped and fresh tomatoes and simmer for 4-5 minutes until sauce thickens. Add spinach and basil leaves and remove from the heat.
Step 4
Put cooked chicken breast onto a deep baking tray. Top with sauce and sprinkle with cheese and breadcrumbs.
Step 5
Bake for 10-15 minutes or until top is golden.
Step 6
While cooking, cook green beans in a saucepan of boiling water for 4-5 minutes or until just tender. Drain.
Step 7
Serve chicken with green beans and garnish with fresh basil leaves.
