CLASSIC HITS

These old-school recipes will become your new go-to dinners!

CHICKEN PARMIGIANA BAKE SERVES 4 PREP + COOK 50 MINS ✦ 3 cups tomato pasta sauce ✦ 2 tbsp tomato paste ✦ 600g chicken breast fillets, quartered lengthways ✦ 1 bunch broccolini, each cut into thirds on the diagonal ✦ 200g yellow patty-pan squash, sliced thinly ✦ 220g bocconcini, sliced ✦ 3 cups coarsely torn sourdough breadcrumbs ✦ 3 tsp fennel seeds, toasted, ground coarsely ✦ 2 tbsp extra-virgin olive oil ✦ ½ cup freshly grated parmesan 1 Preheat oven to 180°C. 2 Lightly grease a 2-litre (10-cup) rectangular ovenproof dish. Combine pasta sauce and tomato paste. Spoon a third of the sauce mixture over base of dish. Place half the chicken on the sauce. Top with broccolini, half the squash and half the bocconcini. Repeat with remaining sauce, chicken, squash and bocconcini.

3 Combine breadcrumbs, fennel seeds, oil and parmesan in a small bowl. Season to taste, then sprinkle over chicken mixture.

4 Bake 30 mins until top is browned lightly and chicken is cooked through. Serve immediately, sprinkled with small fresh flat-leaf parsley leaves, if you like.