Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Parmesan Crusted Chicken on Eggplant Sun Dried Tomato and Mozzar Recipe
    Lost? Site Map

    Parmesan Crusted Chicken on Eggplant Sun Dried Tomato and Mozzar

    Parmesan Crusted Chicken on Eggplant Sun Dried Tomato and Mozzar. Photo by The Flying Chef

    1/2 Photos of Parmesan Crusted Chicken on Eggplant Sun Dried Tomato and Mozzar

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    The Flying Chef's Note:

    This is a wonderful dish full of flavour, the combination of the eggplant, sun-dried tomato and mozzarella, go really well with the crispy coated chicken.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Minted Pea Risotto


    1. 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. 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. 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. 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. 5
      Place eggplant on plate top with chicken and serve risotto on the side.
    6. 6
      Minted Green Pea Risotto.
    7. 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. 8
      Add the wine, cook until almost all the liquid has been absorbed.
    9. 9
      Pour in water and stock, cook covered for about 15 minutes.
    10. 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. 11
      Serve with chicken.

    Ratings & Reviews:


    Nutritional Facts for Parmesan Crusted Chicken on Eggplant Sun Dried Tomato and Mozzar

    Serving Size: 1 (836 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1005.8
    Calories from Fat 474
    Total Fat 52.6 g
    Saturated Fat 19.3 g
    Cholesterol 163.2 mg
    Sodium 1738.5 mg
    Total Carbohydrate 68.9 g
    Dietary Fiber 13.9 g
    Sugars 12.5 g
    Protein 62.7 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes