Chicken and aubergine bake

Chicken and aubergine bake

From the kitchen of HELENNJONES

Servings | 2
Estimated POINTS® value per serving | 4

2 medium chicken breasts
small red pepper, aubergine, leek and 3 tomatoes sliced
tomato puree 1 tbsp
tin chopped tomatoes
vegetable stock half pint
seasoning
1oz low fat cheddar
2 tbsp fresh breadcrumbs.

Mist frying pan with low fat cooking spray and brown chicken and aubergine.

Remove from pan add leeks, pepper veg stock and simmer for five mins then stir in tomato puree and tinned tomatoes. Simmer for another five mins.

In oven proof dish spread half aubergine and tomatoes on bottom, top with browned chicken and half leek and pepper. Layer rest of aubergine and tomatoes then pour over rest of sauce.

Top with grated cheese and breadcrumbs and bake for 30 mins in moderate oven approx gas 5/6