1 tbsp oil 1 red capsicum, seeds removed and finely chopped 400g can Italian tomatoes with basil and oregano 1 tbsp tomato paste 1 tsp dried basil Salt and freshly ground black pepper 2 tbsp chopped parsley
- Preheat oven to 180C. Heat oil in a saucepan and add capsicum finely chopped with seeds removed, stir for 1 minute. Add tomatoes, tomato paste, dried basil, salt and pepper. Bring to the boil and simmer for 5 minutes, add parsley and cook for 1 minute more.
- Cut chicken breasts in half horizontally and place over the base of a greased 24 x 18cm ovenproof dish. Pour over tomato sauce and sprinkle with grated mozzarella and parmesan. Bake for 25 to 30 minutes.