Meatlovers' platter

Photography by Mark O'Meara

Ingredients (serves 8)

• 2.5kg American-style pork ribs
• 375g bottle smokey barbecue marinade
• 2 garlic cloves, crushed
• 2 long red chillies, finely chopped
• 1.5kg chicken wings, tips removed, halved
• 2 tablespoons plain flour
• 1/4 cup olive oil
• 1/4 cup cajun seasoning
• 1.25kg kipfler potatoes, scrubbed, halved
• 2 teaspoons finely grated lemon rind
• Coleslaw, to serve

Method

1. Place ribs in a large dish. Add marinade, garlic and chilli. Toss to coat. Cover and refrigerate for 1 hour.

2. Preheat a covered barbecue on medium-high heat. Remove ribs from dish, reserving marinade. Divide ribs between 2 disposable aluminium baking dishes. Cook, covered, using indirect heat, basting occasionally with reserved marinade, for 45 minutes.

3. Meanwhile, place chicken, flour, half the oil and half the seasoning in a bowl. Toss to coat. Place potato in a separate bowl. Add lemon rind and remaining oil and seasoning. Toss to coat.

4. Remove ribs from dishes. Place on barbecue plate. Place chicken and potato on chargrill. Cook ribs, chicken and potato, turning occasionally, for 25 to 30 minutes or until chicken is cooked through and potato tender. Remove ribs after 20 minutes and cover to keep warm. Serve chicken, ribs and potato with coleslaw.

Notes

• If you don't have a covered barbecue, bake ribs in a preheated oven at 180°C/160°C fan-forced.

• Super saver: Use desiree potatoes cut into wedges instead of kipfler and save around $5.10 in total.

Thai chicken with cucumber salad

Photography by Chris Chen

Need to get dinner on the table pronto? Give this colourful chicken salad a whirl!

Cooking Time

30 minutes

Ingredients (serves 4)

• 1 bunch coriander
• 270ml can coconut milk
• 80ml (1/3 cup) fish sauce
• 55g (1/4 cup) caster sugar
• 2 tbs Thai red curry paste
• 1 tbs curry powder
• 8 chicken thigh fillets
• 300g (1 1/2 cups) jasmine rice
• 1/2 small daikon (see note)
• 2 Lebanese cucumbers
• 1 large eschalot
• 1 lime
• 50g roasted peanuts
• 2 tbs vegetable oil

Method

1. Trim roots with 3cm of stems from coriander, then finely chop and place in a large bowl. Add 1 tsp ground black pepper, coconut milk, 60ml (1/4 cup) fish sauce, 2 tbs sugar, curry paste and powder, and stir well to combine. Pick leaves from remaining coriander and reserve. Using a fork, prick chicken on both sides, add to marinade and set aside for 10 minutes to marinate.

2. Meanwhile, rinse rice in a sieve under running water. Place in a saucepan with 500ml (2 cups) water and bring to the boil. Cover and cook over low heat for 15 minutes or until liquid is absorbed.

3. Meanwhile, to make salad, peel daikon. Halve daikon and cucumbers widthwise, then cut into long, thin wedges. Place in a bowl. Peel eschalot, then thinly slice and add to vegetables. Squeeze over lime juice, then add remaining 1 tbs each fish sauce and sugar. Roughly chop peanuts and half the reserved coriander, add to the salad and toss well to combine.

4. Heat oil in a large, heavy-based frying pan over medium–high heat. Drain the chicken, discarding marinade. Brown, smooth-side down, for 5 minutes, then turn and cook for a further 3 minutes or until cooked through.

5. Serve chicken with rice and salad.

Notes

• Daikon is a sweet radish from greengrocers and Asian grocers.

Chicken, lemon and ricotta soft tacos

Photography by Cath Muscat

Come out of your shell to create this Mexican taco meal with a tasty twist, thanks to this fab filling!

Cooking Time

30 minutes

Makes

10

Ingredients

• 750g chicken breast fillet, thinly sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 medium zucchini, cut into batons
• 200g cup mushrooms, thickly sliced
• 10 flour tortillas
• 200g fresh ricotta cheese, crumbled
• 1/2 cup finely grated parmesan cheese

Method

1. Combine chicken, oregano and lemon juice in a glass or ceramic bowl. Set aside for 5 minutes.

2. Heat half the oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 3 to 5 minutes or until browned and cooked through. Transfer to a bowl. Cover to keep warm.

3. Heat remaining oil in pan. Cook zucchini and mushroom for 5 minutes or until vegetables are just tender. Return chicken to pan. Cook for 2 minutes or until heated through.

4. Meanwhile, heat tortillas following packet directions. Divide chicken mixture, ricotta and parmesan between tortillas. Serve.

Notes

• We heated our tortillas following the packet directions then sprayed with a little oil and cooked on a chargrill pan to give them extra colour and flavour.

  You can use white corn or wholemeal tortillas instead of flour.

Butter chicken

Photography by Rob Palmer

This mild Indian butter chicken curry is kid friendly and fantastically fragrant.

Cooking Time

30 minutes

Ingredients (serves 4)

• Olive oil spray
• 1 large brown onion, finely chopped
• 2 tbs tandoori paste
• 600g chicken breast fillets, excess fat trimmed, cut into 2cm pieces
• 400g can no-added-salt chopped tomatoes
• 125ml (1/2 cup) chicken stock
• 55g (1/3 cup) cashews, finely chopped
• 70g (1/4 cup) natural yoghurt
• 75g baby spinach leaves
• 2 cups steamed basmati rice
• Chopped Lebanese cucumber, to serve
• Fresh coriander leaves, to serve
• Pappadums, to serve

Method

1. Heat a wok over medium-high heat. Spray with oil. Cook onion, stirring, for 3-4 minutes or until golden. Add the tandoori paste and cook, stirring, for 1-2 minutes or until aromatic.

2. Add the chicken and cook, stirring, for 3-4 minutes or until browned. Stir in tomato and stock. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through.

3. Add the cashew and simmer for 2-3 minutes or until sauce thickens. Stir in the yoghurt and spinach. Divide the rice and chicken mixture among serving plates. Top with cucumber and coriander. Serve with pappadums.

Notes

• With a twist: For Madras Lamb Curry, replace the tandoori paste with madras curry paste, and substitute lamb stir-fry strips for the chicken.

  Adding finely chopped cashews to this dish thickens the sauce and enhances flavour.

Chicken and corn wraps

Photography by Mark O'Meara

Fill the lunch-boxes with these tasty chicken wraps - the kids will thank you for it!

Makes

4

Ingredients

• 125g cherry tomatoes, quartered
• 125g can corn kernels, drained
• 2 green onions, finely sliced
• 2 tablespoons sweet chilli sauce (optional)
• 8 butter lettuce leaves
• 4 sheets wholemeal lavash bread
• 1 1/2 cups shredded barbecued chicken (see note)
• 1 cup grated tasty cheese

Method

1. Combine tomatoes, corn, onion, and sauce (if using) in a bowl.

2. Arrange 2 lettuce leaves over 1 half of each lavash sheet. Top with tomato mixture, chicken and cheese. Roll up tightly from 1 short end to enclose filling.

3. Cut each wrap in half. Secure with baking paper or string.

Notes

You will need half a barbecued chicken for this recipe.

Cajun-style chicken with Mexican rice

Photography by Mark O'Meara

As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!

Cooking Time

15 minutes

Ingredients (serves 4)

• 11/2 limes, juiced
• 1 teaspoon cajun seasoning
• 2 tablespoons fresh coriander leaves, finely chopped
• 12 (700g) chicken tenderloins, trimmed
• 11/4 cups long-grain rice, rinsed
• 1 small red capsicum, finely chopped
• 1 corn cob, kernels removed
• 21/2 cups chicken stock
• 1/3 cup taco sauce
• 4 green onions, thinly sliced
• coriander sprigs and lime wedges, to serve

Method

1. Combine 1/4 cup of lime juice, cajun seasoning and coriander in a shallow dish. Add chicken and turn to coat.

2. Combine rice, capsicum, corn, stock and taco sauce in a medium saucepan. Bring to the boil over medium heat. Reduce heat to low. Cover and simmer for 12 minutes or until rice is tender. Stir in green onions. Cook for a further 3 minutes or until liquid is almost absorbed. Remove from heat. Stand, covered, for 5 minutes.

3. Meanwhile, heat a greased barbecue plate or chargrill on medium-high heat. Cook chicken for 3 to 4 minutes each side or until cooked through.

4. Spoon rice onto plates. Top with coriander sprigs. Divide chicken between plates. Serve with lime wedges.

Chicken caeser salad

Chicken caesar salad

Photography by Ian Wallace

This new take on a cafe classic has all the crunch and taste of a traditional caesar but much less fat.

Cooking Time

25 minutes

Ingredients (serves 4)

• 3 slices Bürgen Soy-Lin bread, torn into bite-sized pieces
• Olive oil spray
• 4 slices prosciutto, excess fat trimmed
• 2 (about 200g each) chicken breast fillets
• 2 baby cos lettuce, trimmed, leaves separated, coarsely torn
• 1/2 cup fresh continental parsley leaves
• 2 hard-boiled eggs, peeled, quartered
• 1 tbs finely grated parmesan
• 125ml (1/2 cup) 99% fat free caesar dressing

Method

1. Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place bread on 1 tray. Spray lightly with oil. Place prosciutto on the remaining tray. Bake, turning bread once, for 7-8 minutes or until the bread and prosciutto are crisp and golden. Set aside to cool.

2. Meanwhile, spray a non-stick frying pan with oil. Heat over medium-high heat. Cook the chicken for 4-5 minutes each side or until golden and cooked through. Set aside to cool slightly. Thinly slice.

3. Break the prosciutto into shards. Combine the bread, prosciutto, chicken, lettuce, parsley, egg and parmesan in a serving bowl. Drizzle over the dressing.

Notes

With a twist: For Tuna Nicoise Salad, omit the bread, prosciutto and parmesan. Swap chicken for drained canned tuna and dressing for low-fat French dressing. Add cherry tomatoes, kalamata olives and boiled potatoes.

Creamy Thai pesto chicken stir-fry

Photography by Ben Dearnley

An exotic Thai pesto mixed with cream, chicken and bright vegies is the genius in this stir-fry.

Cooking Time

30 minutes

Ingredients (serves 4)

• 2 tbs olive oil
• 1 x 250g punnet small cherry tomatoes, halved
• 4 (about 800g) single chicken breast fillets, thinly sliced
• 1 red capsicum, halved, deseeded, thinly sliced
• 2 garlic cloves, crushed
• 1 x 300ml ctn Bulla Cooking Cream
• 60ml (1/4 cup) water
• 80g baby spinach leaves
• 1 x 150g ctn Wattle Valley Chunky Dips Exotic Thai
• Thai basil leaves, to serve
• Steamed rice, to serve

Method

1. Heat half the oil in a wok over high heat until just smoking. Add the tomato and stir-fry for 1-2 minutes or until the tomato just starts to soften. Transfer to a plate. Add half the chicken to the wok and stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.

2. Heat the remaining oil in the wok over high heat. Add the capsicum and garlic, and stir-fry for 2-3 minutes or until the capsicum softens slightly. Add the tomato, chicken, cream, water, spinach and half of the dip, and stir-fry for 1-2 minutes or until the spinach just wilts and the sauce thickens slightly.

3. Add the remaining dip to the wok and gently stir until almost combined. Sprinkle with the basil and serve with steamed rice.

Chicken, sweet corn and tarragon pies

Photography by Ian Wallace

Classic cafe-style chicken pies are best when they're homemade and topped with a generous squirt of sauce.

Preparation Time

15 minutes

Cooking Time

35 minutes

Ingredients (serves 4)

• 1 tbs olive oil
• 4 chicken thigh fillets, cut into 3cm pieces
• 1 brown onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 2 tbs plain flour
• 1 cup (250ml) chicken stock
• 1 x 420g can sweet corn, drained
• 1/4 cup (60ml) cream
• 1 tbs Dijon mustard
• 1 tbs chopped tarragon
• 1 sheet (25cm) ready-rolled frozen puff pastry
• 1 egg, lightly whisked

Method

1. Preheat oven to 220°C. Heat half the oil in a large frying pan over high heat. Add one-third of the chicken and cook, turning occasionally, for 3 minutes or until browned. Transfer to a bowl. Repeat in two more batches with remaining chicken.

2. Add remaining oil to the pan and add the onion, carrot and celery. Cook, stirring, for 5 minutes or until onion softens. Add flour and cook, stirring, for 1 minute or until well combined. Add the chicken and stock and cook, stirring, for 3 minutes or until mixture boils and thickens. Add the sweet corn, cream and mustard and stir to combine. Remove from heat. Add the tarragon and season with salt and pepper.

3. Spoon chicken mixture evenly among four 11cm (base measurement) pie tins or ramekins and place on an oven tray. Use a 12cm round pastry cutter to cut 4 discs from pastry. Brush pastry lightly with egg; place over the pies. Bake for 15 minutes or until pastry is golden and puffed. Remove from oven and serve immediately.

Chicken, leek and corn pies

Photography by Mark O'Meara

Use your fork to break through the crunchy filo crust to reveal the delicious filling hidden underneath.

Preparation Time

15 minutes

Cooking Time

35 minutes

Ingredients (serves 4)

• 2 (about 225g each) single chicken breast fillets, cut into 2cm pieces
• Olive oil spray
• 1 large leek, trimmed, halved, washed, thinly sliced
• 2 celery sticks, trimmed, finely chopped
• 1 large (about 200g) potato, peeled, cut into 1cm pieces
• 2 garlic cloves, crushed
• 60ml (1/4 cup) white wine
• 185g (1 cup) fresh sweet corn kernels
• 185ml salt-reduced chicken stock
• 1 tbs cold water
• 2 tsp cornflour
• 2 tbs light sour cream
• 2 tbs chopped fresh continental parsley
• 4 sheets filo pastry
• Mixed salad leaves, to serve

Method

1. Preheat oven to 190°C. Heat a non-stick frying pan over high heat. Add half the chicken and stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken.

2. Place the pan over medium heat. Spray with olive oil spray to lightly grease. Add the leek, celery and potato and cook, stirring occasionally, for 5 minutes or until the leek is soft. Add the garlic. Cook, stirring, for 1 minute.

3. Add wine and cook until liquid is almost absorbed. Stir in the chicken, corn and stock. Simmer for 3-4 minutes or until the liquid reduces by half. Combine the water and cornflour in a bowl. Add to chicken mixture. Cook, stirring, for 2 minutes or until the mixture thickens slightly. Remove from heat. Stir in sour cream and parsley.

4. Divide the mixture among four 250ml (1-cup) capacity ovenproof dishes. Lightly spray 1 filo sheet with olive oil spray. Fold in half 4 times to make a square. Place on top of the chicken mixture and scrunch the edges. Repeat with the remaining filo.

5. Bake for 15 minutes or until the pastry is crisp and golden. Serve with mixed salad leaves.

Notes

Cook's tip: If you don't have individual dishes, cook in a 1L (4-cup) capacity baking dish. Top with single layers of the filo, spraying with olive oil spray in between layers.

Chicken salad sandwich shapes

Photography by Amanda McLauchlan

Pack a surprise into the kid's lunch-box with these tasty sandwiches!

Cooking Time

10 minutes

Ingredients (serves 2)

• 4 thick slices wholemeal bread
• 2 tablespoons reduced-fat hommus dip
• 1 iceberg lettuce leaf, shredded
• 2 slices reduced-fat tasty cheese
• 1/2 small carrot, coarsely grated
• 1/3 cup shredded cooked chicken
• 2 teaspoons sultanas

Method

1. Spread 1 side of each slice of bread with hommus. Place lettuce on 2 slices of bread. Top each with cheese, carrot, chicken and sultanas. Sandwich with remaining bread.

2. Using a 10cm cutter, cut a shape from each sandwich. Discard crusts. Serve.

Notes

You could use dinosaur, star or butterfly-shaped cutters.

Chicken parmigiana

Photography by Mark O'Meara

Just six ingredients is all you need for this speedy, budget-friendly dinner!

Ingredients (serves 4)

• 3 medium (450g) desiree potatoes, peeled, cut into 2.5cm pieces
• 1 medium (450g) orange sweet potato, peeled, cut into 2.5cm pieces
• 1/4 cup Alfa One rice bran oil
• 4 (150g each) crumbed chicken schnitzels
• 2/3 cup tomato pasta sauce with basil
• 2/3 cup grated mozzarella cheese

Method

1. Preheat oven to 240°C/220°C fan-forced. Line a large baking tray with baking paper. Place potato and sweet potato in a bowl. Add 1 tablespoon oil. Season with salt and pepper. Toss to coat. Place on prepared tray. Bake for 25 to 30 minutes or until golden and crisp.

2. Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook schnitzels, in batches, for 3 minutes each side or until golden and cooked through, adding extra oil if needed. Transfer to a foil-lined baking tray.

3. Preheat grill on medium. Spread 2 tablespoons pasta sauce over each schnitzel. Top with cheese. Grill for 3 to 4 minutes or until cheese is melted and golden. Serve with potato mixture.

Notes

To serve: Salad leaves.

Chicken enchiladas with tomato salsa

Photography by Rob Palmer

For classic Mexican, fill tortillas with chicken, salsa, cheese and vegies, top with extra salsa and cheese, then bake until irresistible.

Cooking Time

30 minutes

Makes

6

Ingredients

• 1 Woolworths Country Roast Chicken, skin and bones removed, meat shredded
• 1 small red capsicum, halved, seeded, thinly sliced
• 1 red onion, halved, cut into thin wedges
• 3 shallots, ends trimmed, thinly sliced
• 145g (1 3/4 cups) coarsely grated cheddar
• 6 flour tortillas
• 375g btl Old El Paso Thick & Chunky Medium Salsa
• Sour cream, to serve
• Fresh coriander sprigs, to serve

• Tomato salsa

• 3 ripe tomatoes, coarsely chopped
• 1/4 red onion, finely chopped
• 1 tbs fresh lime juice

Method

1. Preheat oven to 200°C. Combine the chicken, capsicum, onion, shallot and 80g (1 cup) of the cheddar in a large bowl.

2. Place 1 tortilla on a clean work surface. Top with one-eighth of the chicken mixture. Place 1 tablespoon of the salsa on top. Roll up to enclose filling. Place in an ovenproof dish. Repeat with salsa and the remaining tortillas and chicken mixture. Spoon over remaining salsa and sprinkle with remaining cheddar. Bake for 20 minutes or until the cheddar melts and filling is heated through.

3. Meanwhile, to make the tomato salsa, combine the tomato, onion and lime juice in a bowl. Season with salt.

4. Top the enchiladas with the tomato salsa, sour cream and coriander.

Notes

Swap it: For something different, make avocado salsa - swap the tomatoes for 1 large avocado, peeled, stone removed, coarsely chopped.

Chicken ceaser toasts

Chicken caesar toasts

Photography by Steve Brown

Take the hassle out of midweek meals with this flavoursome idea.

Ingredients (serves 4)

• 6 rindless shortcut bacon rashers
• olive oil cooking spray
• 8 (400g) chicken tenderloins
• 8 slices thick white crusty bread
• 1 baby cos lettuce, leaves washed, shredded
• 1/4 cup 99% fat-free caesar salad dressing
• 1/3 cup shaved parmesan cheese

Method

1. Cut bacon rashers in half lengthways. Cut crossways into thin strips. Spray a large, non-stick frying pan with oil. Heat over medium heat. Cook bacon, stirring, for 5 minutes or until crisp. Transfer to a plate. Cover to keep warm.

2. Increase heat to medium-high. Cook chicken for 3 to 4 minutes each side or until golden and cooked through. Thickly slice. Preheat grill on medium-high. Grill bread for 2 to 3 minutes each side or until toasted.

3. Place lettuce, bacon, chicken and dressing in a bowl. Toss to combine. Divide mixture between toast. Top with parmesan. Season with pepper. Serve.

Notes

Super saver: Use 3 rashers middle bacon, trimmed, instead of shortcut and save around $1.70 in total.

Chicken and Chickpea Pilaf

This one-pot rice dish is full of flavor and easy to make.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell

Ingredients

Pinch saffron threads		2 garlic cloves, peeled and crushed
2 tbsp vegetable oil		1 1/4 cups long-grain rice
6 skinless, boneless chicken thighs, cut into small pieces		2 1/2 cups hot chicken broth
salt and freshly ground black pepper		2 bay leaves
2 tsp ground coriander		one 15 oz can chickpeas
1 tsp ground cumin		1/3 cup golden raisins
1 onion, sliced		1/2 cup slivered almonds, toasted
1 red pepper, seeded and chopped		3 tbsp chopped parsley

Yield: 4 Servings

directions

Prep: 20 min Total: 60 min

• 1

  Crumble saffron threads into a small bowl, add 2 tbsp boiling water, and set aside for at least 10 minutes.

• 2

  Meanwhile, heat 1 tbsp oil in a large saucepan over medium heat. Season chicken with salt and pepper and sprinkle with the coriander and cumin. Cook the chicken in batches, stirring often, for 3 minutes. Transfer to a plate. Add the remaining oil to the saucepan. Add the onion, red pepper and garlic and cook, stirring often, about 5 minutes, until softened.

• 3

  Stir in the rice. Return the chicken to the saucepan and stir in the stock, along with the saffron and its liquid, 1/2 tsp salt, and the bay leaves. Bring to a boil over high heat. Reduce heat to low and cover. Simmer for 15 minutes. Rinse and drain chickpeas, then stir in along with the raisins and cook about 5 minutes, or until the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Transfer to a warm serving platter and serve hot, sprinkled with almonds and parsley.

Barbecue chicken with mango salad

Barbecued chicken with mango salad

Photography by Mark O'Meara

Just six ingredients is all you need for this speedy, budget-friendly and gluten-free dinner.

Ingredients (serves 4)

• 1 large mango, peeled, cut into 1.5cm cubes
• 1 long red chilli, deseeded, finely chopped
• 1/2 red onion, finely chopped
• 1/2 cup chopped fresh coriander leaves
• 2 tablespoons lime juice
• 4 (110g each) chicken thigh fillets, trimmed, halved

Method

1. Place mango, chilli, onion and coriander in a bowl. Add half the lime juice. Toss to combine.

2. Preheat a greased barbecue plate or chargrill over medium-high heat. Place chicken in a shallow glass or ceramic dish. Add remaining lime juice. Season with salt and pepper. Cook chicken for 6 to 7 minutes each side or until cooked through. Serve with mango mixture.

Notes

To serve: Steamed jasmine rice and lime.

Barbecue chicken and smashed potato salad

Photography by Scott Hawkins

Pick up a barbecue chicken and some asparagus for this simply delicious potato salad to add to your Christmas spread.

Preparation Time

10 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 12 (about 600g) baby desiree potatoes
• 1 bunch asparagus, trimmed, cut into 5cm lengths
• 4 bacon rashers, coarsely chopped
• 1/2 cup (125g) whole-egg mayonnaise
• 1/4 cup (60g) sour cream
• 2 tbs lemon juice
• 3 tsp Dijon mustard
• 1 tbs coarsely chopped tarragon
• 1 country-style barbecue chicken, coarsely shredded
• 4 green onions, trimmed, thinly sliced

Method

1. Place the potatoes in a medium saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until tender. Add the asparagus and cook for a further 1 minute or until bright green and tender crisp. Refresh under cold running water. Drain well.

2. Meanwhile, add the bacon to a medium frying pan over high heat. Cook, stirring occasionally, for 5 minutes or until golden brown. Remove from heat.

3. Combine the mayonnaise, sour cream, lemon juice, mustard and tarragon in a small bowl. Taste and season with salt and pepper and extra lemon juice if necessary.

4. Use the palm of your hand to gently smash the potatoes. Place in a large bowl with the asparagus, bacon, chicken and green onion. Drizzle with mayonnaise mixture. Cover with plastic wrap and keep salad chilled until ready to serve.

30 Mnute chicken parmigiana bake

30-minute chicken parmigiana bake

Photography by Ben Dearnley

Take a rich tomato sauce base and top with tasty chicken schnitzels and eggplant for a family meal that's ready when you are.

Cooking Time

30 minutes

Ingredients (serves 4)

• 1 1/2 tablespoons olive oil
• 6 (700g) chicken breast schnitzels (uncrumbed), halved crossways
• 1 medium brown onion, chopped
• 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
• Basil leaves, to serve

Method

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.

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.

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.

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

Notes

Serve with cooked short pasta such as spirals, penne or farfalle.

Chicken breast schnitzels (uncrumbed) can also be sold as chicken minute steaks.

We used a tub of Woolworths antipasto chargrilled eggplant that's already diced. You could use 200g chargrilled eggplant from the supermarket deli, diced, instead.