Ingredients
1 400g tin diced tomatoes
1 onion
finely sliced
1 tbsp balsamic vinegar
1 tsp olive oil
1 small eggplant
thinly sliced
500g chicken breast
100g mozzarella or bocconcini
Allergy Advice
Contains Dairy
Equipment
- 1 small saucepan
- 1 frying pan
- 1 oven proof dish
- 1 oven
Instructions
- Heat oven to 200°C or 180°C fan-forced.
- Place all tomato sauce ingredients into a small saucepan and bring to the boil. Reduce heat and simmer for 10 minutes until sauce is reduced a little and onions are soft. Cool slightly.
- Heat oil in frying pan and add eggplant slices. Sprinkle each slice with a little salt and cook on both sides until tender (about 5 minutes per side). Cool slightly.
- Slice each chicken breast horizontally through the centre to make two thin fillets.
- Place each fillet in an oven proof dish and top with slices of eggplant. Spoon over tomato sauce and top with slices of mozzarella or bocconcini.
- Place dish into the oven and bake for 15 minutes until chicken is cooked through and cheese is melted. Serve with a nice big salad.
Notes
Tip
If you like your cheese really bubbly and golden, give the chicken a blast under the grill for 30-60 seconds.
Tip
This healthy parmigiana has around half the saturated fat of a traditional parmigiana.
Tip
Serve with a nice big salad.
