6 medium brushed potatoes (250g - 275g each)
¼ cup light olive oil
6 x 120g crumbed chicken schnitzels
6 slices shortcut bacon (about 175g)
Olive oil cooking spray
500g jar Leggo’s Napoletana Pasta Sauce
2 tablespoons finely chopped fresh basil leaves
1 ½ cups grated mozzarella
Small basil leaves, to garnish
Wash and scrub potatoes. Prick all over with a fork. Wrap each potato in foil. Place on an oven tray.
Cook in a hot oven (200C) for about 1 hour to 1 hour and 15 minutes, or until tender. Remove. Stand in foil for 10 minutes.
Unwrap potatoes. Using the back of a large spoon, squash potatoes to flatten until they are the same size as the chicken pieces.
Meanwhile, heat oil in a large non-stick frying pan over a medium heat. Add chicken, in two batches. Cook for 3 minutes on each side, or until golden and cooked through. Drain on absorbent kitchen paper.
Wipe pan clean. Add bacon to same, oiled hot pan. Cook for about 2 to 3 minutes on each side, or until golden brown. Drain on absorbent kitchen paper.
Place potatoes on an oiled, large oven tray. Spray with cooking oil. Top with chicken, bacon, sauce, basil and mozzarella.
Return to same hot oven (200C) for about 15 minutes, or until chicken is cooked through and cheese is melted.
Serve garnished with basil leaves.