Name: Chicken parmigiana bake
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 cups (750ml) tomato pasta sauce; 2 tablespoons tomato paste; 600 grams chicken breast fillets, quartered lengthways; 1 bunch broccolini (175g), each cut into thirds on the diagonal; 200 grams yellow patty-pan squash, sliced thinly; 220 grams bocconcini, sliced; 3 cups (200g) coarsely torn sourdough bread; 3 teaspoons fennel seeds, toasted, ground coarsely; 2 tablespoons extra virgin olive oil; ½ cup (40g) freshly grated parmesan

All the flavours of chicken parmigiana in a simple tray bake. Layer chicken and vegetables with tomato sauce and top with torn sourdough then bake.

Looking for a traditional chicken parmigiana or more tray bake recipes or chicken breast recipes?

Ingredients

3 cups (750ml) tomato pasta sauce

2 tablespoons tomato paste

600 grams chicken breast fillets, quartered lengthways

1 bunch broccolini (175g), each cut into thirds on the diagonal

200 grams yellow patty-pan squash, sliced thinly

220 grams bocconcini, sliced

3 cups (200g) coarsely torn sourdough bread

3 teaspoons fennel seeds, toasted, ground coarsely

2 tablespoons extra virgin olive oil

½ cup (40g) freshly grated parmesan

Method

1.Preheat oven to 180°C/350°F.

2.Lightly grease a 2-litre (10-cup) rectangular ovenproof dish. Combine pasta sauce and tomato paste; spoon a third of the sauce mixture over base of dish. Place half the chicken on the sauce; top with broccolini, half the squash and half the bocconcini. Repeat with remaining sauce mixture, chicken, squash and bocconcini.

3.Combine bread, fennel seeds, oil and parmesan in a small bowl, season to taste; sprinkle over chicken mixture.

4.Bake for 30 minutes or until top is browned lightly and chicken is cooked through. Serve immediately, sprinkled with small fresh flat-leaf parsley leaves, if you like.

You can use 2 thinly sliced medium zucchini instead the patty-pan squash, if you prefer.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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