Step 1

Spray a baking tray with olive oil spray to lightly grease. Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Add half the chicken and cook for 2 minutes each side. Transfer to the baking tray. Repeat with the remaining chicken, adding the remaining oil if necessary, reheating the pan between batches.

Step 2

Preheat grill on medium-high. Spoon half the sauce over the chicken. Place 1 slice of eggplant on top of each piece of chicken. Spoon over the remaining sauce. Arrange the bocconcini slices evenly over the top. Cook under grill for 5 minutes or until the bocconcini melts and is golden.

Step 3

Meanwhile, heat the mash following packet instructions.

Step 4

Divide the mash and chicken among serving plates. Sprinkle with the basil. Serve with steamed green beans.