A unique take on the classic chicken parmigiana.
- 1 kg Chicken Breast Fillets
- 1 Whole Eggplant (- Thinly Sliced)
- 1 Whole Large Onion (- Finely Diced)
- 3 Cloves Garlic (- Crushed)
- 1 Cup Breadcrumbs
- 2 Whole Eggs
- 1 Pinch Salt & Pepper (- To Taste)
- 1 Tbsp Dried Basil
- 1 Tbsp Dried Rosemary
- 1 Tbsp Dried Thyme
- 1 Tbsp Dried Oregano
- 1 Tbsp Italian Herbs
- 3 Tbsp Sun Dried Tomato Pesto
- 1 Can Diced Tomatoes
- 1 Cup Basil (- Roughly Chopped)
- 1 Cup Shredded Cheese
- 1 Cup Parmesan Cheese
- 1 Sprig Parsley (- Finely Chopped)
- 1 Knob Unsalted Butter
- 1 Bunch Asparagus Stalks (- Whole)
- 1 Cup Mushrooms (- Whole)
Place the bread crumbs into a bowl and add salt & pepper, some of the chopped parsley and some of the Parmesan cheese.
Add your eggs into a separate bowl and mix, making an egg wash.
Evenly coat your chickens one by one in the egg mix and then again coat into the breadcrumb mix.
(Perform Step 5 about the same time) In a hot pan melt some butter and begin to cook your chicken fillets.
In another pan, heat up some olive oil and begin to sauté your garlic and onions till the onions are translucent.
Place all of your sauces and all of the dried herbs together with the garlic and onions and allow to simmer on a low heat.
Once the chicken is complete begin to construct the pattern into a bake proof tray. Add each chicken slice side by side topped with slices of eggplant.
(Perform Step 9 during the cooking process) Pour sauce over and sprinkle some cheese on top. Place in the oven for 20 mins at 180°C (356°F) or until the cheese is golden brown.
Add some butter into a hot pan and begin to sauté your mushrooms and asparagus. Season with salt & pepper.
Once the chicken is done, it is time to serve. Add the mushrooms and asparagus atop of them and serve.
Goes well with a side of rice of your choosing, salad & garlic bread.