every one a winner
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Chicken and Aubergine Bake
To serve – 4
Preparation time – 5 minutes
Cooking time – 30 minutes
Served with a crisp green salad this makes a great mid-week special dish.
1 large aubergine, thinly sliced Olive oil spray 6 skinless chicken thigh fillets, chopped 350g/11 ½ oz ready-made tomato and basil pasta sauce 150g/5 oz mozzarella cheese, finely chopped 50g/2 oz fresh white breadcrumbs 2 tbsps grated Parmesan cheese Salt and freshly ground black pepper
- Place the aubergine slices on a foil-lined grill pan and lightly spray with oil. Cook under a preheated grill for about 5 minutes, turning once or until tender.
- Meanwhile, lightly spray a non-stick frying pan with oil, add the chicken and cook over a high heat for about 5 minutes or until cooked through. Stir in the pasta sauce and bring to the boil.
- Place half of the aubergine slices in the base of an ovenproof dish, pour the chicken and tomato mixture over the top and cover with the remaining aubergine. Mix together the mozzarella, breadcrumbs, Parmesan and seasoning and sprinkle over the top. Bake in a preheated oven 200’C/180’C Fan/400’F/Gas 6 for 15 minutes until the topping is golden and crisp.
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