One-Pan Chicken with Eggplant, Mozzarella & Tomato Basil Sauce

Ingredients

• 3 tbs extra-virgin olive oil
• 1 small eggplant, cut into 8 x 1cm-thick rounds
• 4 x 125g chicken thigh fillets
• 250g cherry tomatoes, halved
• 175g Celebrate Health Tomato & Basil Pasta Sauce
• 100g fresh mozzarella cheese, thinly sliced
• 1/4 cup fresh basil leaves
• 1 tbs lightly toasted pine nuts
• Mixed salad leaves, to serve

Method

1. Heat 1 tablespoon of oil in a large non-stick frying pan over high heat. Cook eggplant slices in two batches for 2 minutes each side or until golden, adding another 1 tbsp oil for the second batch. Transfer to a plate and set aside.
2. Return same pan to medium-high heat. Add remaining oil and chicken and cook for 3-4 minutes each side or until golden and almost cooked through. Transfer to a plate and set aside. Add tomatoes to pan and cook, stirring, for 2 minutes or until softened. Add Celebrate Health Tomato & Basil Pasta Sauce to pan and simmer for 2-3 minutes or until thick.
3. Preheat grill on high. Return chicken to pan. Top each piece of chicken with 2 eggplant slices and some cheese. Simmer for 2-3 minutes, then place under preheated grill until cheese is melted and bubbling.
4. Scatter with the toasted pine nuts and serve topped with basil leaves and a mixed salad.