in

Easy chicken parmigiana tray bake

With just 5 ingredients, whip up this pub fave at home in a snap- 10 minutes prep is all you need!

860 calories per serve

Allergens: Recipe may contain peanuts, milk, egg, wheat and lactose.

More nutrition information >

6 Ingredients


  • 2 x 350g packet frozen Ingham’s Two Premium Chicken Breast Kievs Garlic Butter

  • 600g packet frozen Birds Eye Deli Roast Potatoes Glazed with Duck Fat

  • 420g bottle Sacla Whole Cherry Tomato Pasta Sauce Basil

  • 150g green beans, trimmed

  • 100g (1 cup) pre-grated 3 cheese blend

  • Fresh basil leaves, to serve

4 Method Steps


  • Step 1

    Preheat oven to 240C/220C fan forced. Place the chicken

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (2 x 350g packet frozen Ingham’s Two Premium Chicken Breast Kievs Garlic Butter), top-side down, and potatoes (600g packet frozen Birds Eye Deli Roast Potatoes Glazed with Duck Fat) on a large baking tray and roast for 15 minutes.


  • Step 2

    Meanwhile, place the pasta sauce (420g bottle Sacla Whole Cherry Tomato Pasta Sauce Basil) in a large bowl or jug. Microwave on High for 1-2 minutes or until warmed through.

  • Step 3

    Reduce oven to 220C/200C fan forced. Remove the tray from the oven and turn the chicken and potatoes. Add the beans (150g green beans, trimmed) and roast for a further 10 minutes or until the beans are just tender.

  • Step 4

    Drizzle the pasta sauce over the chicken and vegetables. Sprinkle with the cheese (100g (1 cup) pre-grated 3 cheese blend). Roast for 5-10 minutes or until the cheese is melted. Season and sprinkle with basil (Fresh basil leaves, to serve) to serve.
Tell us what you think of this recipe!

Image by Michelle Southan And Guy Bailey

Source link

0/5 (0 Reviews)

Mexican salmon and street corn rice salad

Air fryer Caramilk cinnamon rolls