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Oven Baked Chicken And Aubergine Egg

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Ingredients

Adjust Servings:
2 eggs, beaten
1 tablespoon water
4 chicken breast fillets
200 g breadcrumbs
200 g finely grated parmesan cheese
olive oil, for shallow-frying
garlic clove, for rubbing
2 mozzarella cheese, finely sliced
fresh oregano leaves
2 tablespoons extra virgin olive oil
1 onion, chopped
4 - 6 garlic cloves, chopped
4 large plum tomatoes, chopped
1 tablespoon capers

Nutritional information

749.7
Calories
292 g
Calories From Fat
32.5 g
Total Fat
11.9 g
Saturated Fat
137 mg
Cholesterol
1615.6 mg
Sodium
76.2 g
Carbs
21.1 g
Dietary Fiber
18.1 g
Sugars
35.4 g
Protein
804g
Serving Size

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Oven Baked Chicken And Aubergine Egg

Features:
    Cuisine:

    Need a more accurate amount for eggplant. Just stating "4" is not enough information. The measurements in US are poorly given.

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Oven Baked Chicken and Aubergine (Egg Plant) Parmigiana, Parmesan crusted chicken breasts with meltingly tender aubergines in a tangy tomato sauce and a melted mozzarella topping, this tasty dish is great with ciabatta or baguette and assorted salad leaves A wonderful version of the Italian classic where the chicken is quickly pan fried to seal in all those lovely juices before being oven baked for ease and convenience This can be prepped earlier in the day making it a great and tasty meal for a dinner party or company; prepare to oven bake stage and then cover with cling film and store in the fridge – allow to come to room temperature before baking (Prep time includes pan frying the chicken and aubergines ), Need a more accurate amount for eggplant Just stating 4 is not enough information The measurements in US are poorly given , There is no quantity for the eggplant given in the ingredients list Should provide both US and metric measurements in the recipe


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    Steps

    1
    Done

    Aubergines. Fry the Aubergine Slices in Olive Oil Until Golden Brown, Then Set Aside. or, Brush Them Lightly With Olive Oil and Spread the Slices on a Baking (cookie) Sheet and Place in a Pre-Heated Oven (200c/400f/Gas 5) For About 15 Minutes or Until Golden Brown and Slightly Crispy.

    2
    Done

    Tomato Sauce. Heat the Olive Oil in a Heavy-Based Saucepan. Add the Onion and Garlic and Fry Until Softened, Around 5 Minutes. Add the Chopped Tomatoes and Fry For a Further 3-5 Minutes, Mixing Well. Add the Capers, Tomato Puree, Olives and Red Wine. Season With Salt and Freshly Ground Pepper. Bring to the Boil. Reduce Heat and Simmer For 10-15 Minutes.

    3
    Done

    Mix the Breadcrumbs and Parmesan Cheese Together, Then Beat Together the Eggs With the Water. Dip the Chicken in the Egg Mixture, Then Coat Thoroughly in the Breadcrumbs and Parmesan Cheese.

    4
    Done

    Heat the Olive Oil in a Heavy-Based Frying Pan. Add the Coated Chicken and Fry Until Golden on Both Sides - About 5 Minutes. Set Aside.

    5
    Done

    Preheat the Oven to 180c/350f/Gas 4. Oil a Shallow Ovenproof Dish and Rub With Garlic. Place the Aubergines in a Layer Over the Base of the Dish and Then Add the Fried Chicken Breasts and Pour Half of the Tomato Sauce in and Around the Chicken.

    6
    Done

    Layer the Sliced Mozzarella Over the Chicken, Then Spoon the Remaining Tomato Sauce Over the Chicken Breasts. Sprinkle With a Little More Grated Parmesan. Tuck a Few Fresh Oregano Leaves in and Around the Chicken and Sauce.

    7
    Done

    Bake the Chicken For 40 to 45 Minutes Until Cooked Through.

    8
    Done

    Serve the Chicken on a Bed of Mixed Salad Leaves, Flavoured With a Squeeze of Lemon and Garnish With Basil or Oregano and More Parmesan Shavings.

    Avatar Of John Gonzalez

    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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