Welcome to my cooking blog. My name is Michelle Jenkins. Let me start by admitting that these are NOT gourmet meals, they are NOT fine dining, but they are mine. I have cooked all of these recipes and taken my own photos. They are fairly simple recipes, most of them are quick to prepare and cook and all of them are delicious. I only post my successes! If something doesn't work out, I don't post it. I hope you enjoy this blog.

Monday, April 21, 2014

Mediterranean Chicken Bake

Sorry I haven't blogged for so long, I've been very busy with work, however now I'm in a new routine, I hope to blog more often.

I found this recipe in a gossip magazine and adapted it to suit our tastes. It was amazing - very flavoursome and filling. This serves 5 or 6 with veggies or salad on the side.


  • 600g chicken breast fillets, split lengthways
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 2 cups tomato passata
  • Approximately 400g of antipasto (or a mixture of jarred roasted capsicum, artichokes, olives, sun dried tomatoes and leeks)
  • Basil, chopped ¼ cup, plus extra to garnish
  • Eggplant, thinly sliced lengthways and char grilled
  • Mozzarella, grated, 1 cup
  • Fresh breadcrumbs (I used rice crumbs), ¼ cup
  1. Preheat oven at 200 degrees celsius
  2. Arrange chicken in a single layer in a medium sized oven-proof casserole dish, drizzle with half of the oil, season to taste and bake for 15 minutes
  3. Char grill the sliced eggplant quickly, turning once
  4. In a large saucepan, cook remaining oil and garlic for 3-4 minutes, until tender
  5. Stir in passata, antipasto mix and basil, season to taste
  6. Pour half the sauce over chicken in the casserole dish, layer with the eggplant and remaining sauce
  7. Sprinkle the combined mozzarella and breadcrumbs over the top and bake for a further 10-15mins until the top is browned nicely
  8. Garnish with basil and slice into the required number of pieces, serve with salad or veggies…
D-E-L-icious  XD


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