An easy, Italian-style dish of chicken breasts, oven-baked with a low-fat, chunky vegetable sauce, with a Parmesan topping. Serve with warm ciabatta or baguette to mop up the delicious sauce.
Replace the mushrooms with a 400g can of artichoke hearts, drained and quartered, or with 4 courgettes, diced. * This dish would also work well using pheasant breasts or turkey escalopes.
tasty, easy and quick ~ everything you need on a school night! - 20 Sep 2012
I omitted aubergine and added spinach instead. Also I added croutons on top of the casserole to make it more crispy. It was delicious. I will make it again. - 31 Jul 2012
Used different ingredients. I added some dried italian herbs for extra flavour - 03 Apr 2011