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Parmesan Crusted Chicken on Eggplant Sun Dried Tomato and Mozzar Recipe

Parmesan Crusted Chicken on Eggplant Sun Dried Tomato and Mozzar Recipe

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Parmesan Crusted Chicken on Eggplant Sun Dried Tomato and Mozzar

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Ingredients:

Serving

4 chicken breasts
3 tbsp olive oil
1 1/2 tsp grainy mustard
2 garlic cloves
11 tbsp basil, finely chopped
1 1/2 tbsp parsley, finely chopped
3/4 cup grated parmesan cheese
1 1/2 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 tbsp olive oil
1 leek, chopped
1 garlic clove, crushed
15 g butter
3/4 cup risotto rice
70 ml dry white wine
2 tsp instant chicken bouillon granules
2 1/2 cups water
1 cup frozen peas
1 1/2 tbsp mint, finely chopped

Directions:

Combine oil, mustard, garlic and herbs in a large bowl or storage container, add chicken, mix well, cover and refrigerate a couple of hours.
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.
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.
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.
Place eggplant on plate top with chicken and serve risotto on the side.
Minted Green Pea Risotto.
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.
Add the wine, cook until almost all the liquid has been absorbed.
Pour in water and stock, cook covered for about 15 minutes.
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).
Serve with chicken.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	663.57 Kcal (2778 kJ)
Calories from fat	267.66 Kcal
		% Daily Value*
Total Fat	29.74g	46%
Cholesterol	30.84mg	10%
Sodium	972.06mg	41%
Potassium	898.48mg	19%
Total Carbs	73.96g	25%
Sugars	13.04g	52%
Dietary Fiber	11.92g	48%
Protein	20.73g	41%
Vitamin C	28.3mg	47%
Vitamin A	0.3mg	11%
Iron	36.6mg	204%
Calcium	307.8mg	31%

Amount Per 100 g
Calories	99.77 Kcal (418 kJ)
Calories from fat	40.24 Kcal
		% Daily Value*
Total Fat	4.47g	46%
Cholesterol	4.64mg	10%
Sodium	146.15mg	41%
Potassium	135.09mg	19%
Total Carbs	11.12g	25%
Sugars	1.96g	52%
Dietary Fiber	1.79g	48%
Protein	3.12g	41%
Vitamin C	4.3mg	47%
Iron	5.5mg	204%
Calcium	46.3mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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