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    You are in: Home / Recipes / 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

    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

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Minted Pea Risotto

    Directions:

    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:

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    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
    47%
    Total Fat 52.6 g
    81%
    Saturated Fat 19.3 g
    96%
    Cholesterol 163.2 mg
    54%
    Sodium 1738.5 mg
    72%
    Total Carbohydrate 68.9 g
    22%
    Dietary Fiber 13.9 g
    55%
    Sugars 12.5 g
    50%
    Protein 62.7 g
    125%

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