Parmesan Crusted Chicken on Eggplant Sun Dried Tomato and Mozzar Recipe

Name: Parmesan Crusted Chicken on Eggplant Sun Dried Tomato and Mozzar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts; 3 tablespoons olive oil; 1 ½ teaspoons grainy mustard; 2 garlic cloves; 11 tablespoons basil, finely chopped; 1 ½ tablespoons parsley, finely chopped; ¾ cup grated parmesan cheese; 1 ½ cups panko breadcrumbs, flakes (These are Japanese breadcrumbs available at most Asian stores and even some regular grocery stores, ); 2 small eggplants; 12 sun-dried tomatoes packed in oil, drained; 8 slices mozzarella cheese (about 1cm thickness); 1 tablespoon olive oil; 1 leek, chopped; 1 garlic clove, crushed; 15 g butter; ¾ cup risotto rice; 70 ml dry white wine; 2 teaspoons instant chicken bouillon granules; 2 ½ cups water; 1 cup frozen peas; 1 ½ tablespoons mint, finely chopped

Servings: persons

4 chicken breasts
3 tablespoons olive oil
1 ½ teaspoons grainy mustard
2 garlic cloves
11 tablespoons basil, finely chopped
1 ½ tablespoons parsley, finely chopped
¾ cup grated parmesan cheese
1 ½ cups panko breadcrumbs, flakes (These are Japanese breadcrumbs available at most Asian stores and even some regular grocery stores, )
2 small eggplants
12 sun-dried tomatoes packed in oil, drained
8 slices mozzarella cheese (about 1cm thickness)
1 tablespoon olive oil
1 leek, chopped
1 garlic clove, crushed
15 g butter
¾ cup risotto rice
70 ml dry white wine
2 teaspoons instant chicken bouillon granules
2 ½ cups water
1 cup frozen peas
1 ½ tablespoons mint, finely chopped

1
Combine oil, mustard, garlic and herbs in a large bowl or storage container, add chicken, mix well, cover and refrigerate a couple of hours.
2
Combine cheese and panko flakes in a bowl, remove chicken from the fridge and press crumb mixture firmly onto chicken, place on a wire wrack in baking dish.
3
Cut eggplant length ways, about 1cm thick slices you will need 4 slices, Brush with olive oil on both sides place on wire rack in baking dish, bake chicken and eggplant in 190c oven for about 25-30 minutes.
4
Remove eggplant from oven leaving chicken, top each eggplant slice with 3 sun dried tomatoes and top with 2 mozzarella slices, return to oven and cook for a further 10 minutes or until chicken is browned, and cooked through, and vegetables are tender and cheese has melted slightly.
5
Place eggplant on plate top with chicken and serve risotto on the side.
6
Minted Green Pea Risotto.
7
Heat oil in a pan, add leek and garlic cook until leek is soft, add butter, stir to melt, add rice and stir to coat in butter.
8
Add the wine, cook until almost all the liquid has been absorbed.
9
Pour in water and stock, cook covered for about 15 minutes.
10
Add peas and mint, cook for a further 5 Min's, uncovered, stirring occasionally until all the liquid has absorbed (or cook according to packet directions, mine is 20 minute cooking risotto).
11
Serve with chicken.

1070

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 chicken breasts, 3 tablespoons olive oil, 1 ½ teaspoons grainy mustard, 2 garlic cloves, and more.

Yes, Parmesan Crusted Chicken on Eggplant Sun Dried Tomato and Mozzar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parmesan Crusted Chicken on Eggplant Sun Dried Tomato and Mozzar

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