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Categories:
chicken breasts olive oil grainy mustard garlic basil parsley Parmesan cheese breadcrumbs eggplants tomatoes Mozzarella cheese olive oil garlic butter risotto rice white wine instant chicken water frozen peas mint
Viewed: 77 - Published at: 7 years agoIngredients
- 4 chicken breasts
- 3 tablespoons olive oil
- 1 12 teaspoons grainy mustard
- 2 garlic cloves
- 11 tablespoons basil, finely chopped
- 1 12 tablespoons parsley, finely chopped
- 34 cup grated parmesan cheese
- 1 12 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 tablespoon olive oil
- 1 leek, chopped
- 1 garlic clove, crushed
- 15 g butter
- 34 cup risotto rice
- 70 ml dry white wine
- 2 teaspoons instant chicken bouillon granules
- 2 12 cups water
- 1 cup frozen peas
- 1 12 tablespoons mint, finely chopped
Method
- 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.
