Parmesan Crusted Chicken On Eggplant Sun Dried Tomato And Mozzar

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 chicken breasts
• 3 tablespoons olive oil
• 1 1/2 teaspoons grainy mustard
• 2 garlic cloves
• 11 tablespoons basil, finely chopped
• 1 1/2 tablespoons parsley, finely chopped
• 3/4 cup grated parmesan cheese
• 1 1/2 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
• 3/4 cup risotto rice
• 70 ml dry wine
• 2 teaspoons instant chicken bouillon granules
• 2 1/2 cups water
• 1 cup frozen peas
• 1 1/2 tablespoons mint, finely chopped

Recipe

• 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 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 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 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 place eggplant on plate top with chicken and serve risotto on the side.
• 6 minted green pea risotto.
• 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 add the wine, cook until almost all the liquid has been absorbed.
• 9 pour in water and stock, cook covered for about 15 minutes.
• 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 serve with chicken.