Chicken, Eggplant & Avocado Parmigiana
- Preparation time:
- 30 mins
- Cooking time:
- 15 mins
- Serves:
- 4
Get a bit fancier with your chicken parmigiana with this easy weeknight meal.
1 eggplant (400g), cut into 1cm-thick rounds
4 chicken breast fillets (1kg)
500g frozen potato wedges
²/³ cup arrabbiata pasta sauce
1 avocado, sliced
130g Tasty cheese, thinly sliced
120g salad leaves
Ingredients
¼ cup olive oil1 eggplant (400g), cut into 1cm-thick rounds
4 chicken breast fillets (1kg)
500g frozen potato wedges
²/³ cup arrabbiata pasta sauce
1 avocado, sliced
130g Tasty cheese, thinly sliced
120g salad leaves
Method
1 Heat 2 tblsps of the oil in a large frying pan. Add eggplant. Cook for about 3 minutes on each side, or until golden. Remove.
2 Heat remaining oil in same pan. Add chicken. Cook for 3 minutes on each side, or until browned. Transfer to an oven tray.
3 Cook wedges in oven according to packet directions.
4 Spread 2 tblsps of sauce over each chicken fillet. Top with eggplant, avocado and cheese.
5 Cook in a hot oven (200C) for about 15 minutes, or until cooked through. Serve chicken with potato wedges and salad leaves.- Source:
- New Idea
- Author:
- Stylist:
- Cass Stokes
- Photographer:
- Benito Martin
