Ingredients
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
Method
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Wash and scrub potatoes. Prick all over with a fork. Wrap each potato in foil. Place on an oven tray.
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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.
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Unwrap potatoes. Using the back of a large spoon, squash potatoes to flatten until they are the same size as the chicken pieces.
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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.
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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.
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Place potatoes on an oiled, large oven tray. Spray with cooking oil. Top with chicken, bacon, sauce, basil and mozzarella.
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Return to same hot oven (200C) for about 15 minutes, or until chicken is cooked through and cheese is melted.
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Serve garnished with basil leaves.
