Chicken & Eggplant Parmigiana with Buttered Broccoli and Peas
- Prep time: 35 minutes
- Calories: 530
- 2 of Chicken Breast
- 1 of Eggplant
- 1 400g Pack of Rich & Thick Diced Tomatoes w Basil & Garlic
- 1 Tbsp of Mozzarella Chicken Herb Seasoning
- 90 g of Grated Pizza Cheese
- 1 Small Bunch of Oregano
- 1⁄2 Cup of Peas
- 1⁄2 of Broccoli
- 1 Tbsp of Butter (pantry)
Prepare Chicken:Preheat oven to 230°C. Firmly pound chicken while still in vac-sealed pack with the smooth side of a meat mallet (or rolling pin) to a thickness of 2 cm. Pat chicken dry with paper towel and season both sides with herb mix, salt and pepper. Put a pot of water on to boil for step 4.
Seal Chicken:Heat a little oil in fry pan over medium-high heat. Add chicken and sear for 2-3 minutes per side. Remove from heat and place chicken in a lined baking dish. Meanwhile cut eggplant into 3-5mm slices.
Cook Eggplant:In the same pan used to sear the chicken, cook eggplant slices over medium heat 1-2 minutes each, until just slightly softened. Remove from heat and set aside.
Layer Chicken:Spoon a little diced tomatoes over chicken in baking dish, add a layer of eggplant slices and oregano leaves, then top with remaining diced tomatoes. Sprinkle cheese over the top and place dish in the oven to bake for 15 minutes, until cheese is bubbling and golden brown.
Cook Greens:While chicken is in the oven, cut the broccoli into bite size florets. Add broccoli and peas to pot of boiling water and cook for 3-4 minutes, until bright green and just tender. Drain well and add butter, salt and pepper. Toss well to coat.
You Plate It:Divide chicken and eggplant parmigiana between plates, garnishing with any remaning oregano and serve buttered greens on the side. Enjoy!