Baked Chicken Parmigiana
Ingredients
SERVES 4
1 small eggplant
2 tablespoons olive oil
3-4 tomatoes
4 chicken breasts
250g Tatua Mascarpone
½ cup finely grated parmesan
Small bunch basil leaves
1 teaspoon Italian herbs & spices
Method
- Slice the eggplant into thin rounds.
- Heat the oil in a non-stick frying pan and sear the eggplant slices on each side.
- Slice the tomatoes.
- Cut the chicken breast through horizontally to make two thin schnitzels.
- Combine the Mascarpone, half of the parmesan, Italian seasoning and half the chopped basil.
- Lightly oil a baking dish.
- Arrange four chicken schnitzels in the base and spread each with a teaspoon of Mascarpone mixture then top with sliced eggplant, tomato and basil leaves.
- Spoon over more Mascarpone mixture and finish with the remaining chicken slices.
- Spread each with remaining Mascarpone mix and parmesan and bake for 30-40 minutes at 180°C until golden and cooked through.
- Garnish with fresh basil and cracked pepper. Serve with salad greens.
