You can pretty much get a chicken Parma at every pub in Australia, but this home made version will be a lot better – trust us!
Ingredients
- 6 chicken breast fillets
- 1 eggplant
- 2 tablespoons olive oil
- 60g butter
- 425g can chopped Roma tomatoes
- 250g mozzarella cheese, thinly sliced
- 150g baby spinach leaves, to serve
Method
- Step 1Preheat oven to 200°C. Place chicken into a ceramic, ovenproof dish.
- Step 2Thinly slice eggplant lengthways. Heat oil and butter in a non-stick frying pan over high heat. Cook eggplant, in batches, for 2 to 3 minutes each side or until tender and golden. Transfer to a plate lined with a paper towel.
- Step 3Place eggplant over chicken. Spoon over tomatoes. Top with mozzarella. Bake for 20 to 25 minutes or until cheese is golden and chicken is cooked through. Serve warm with baby spinach leaves.
- High protein
- Low carb
- Low sugar
Nutrition
2047 kj
Energy
27g
Fat Total
13g
Saturated Fat
2g
Fibre
57g
Protein
168mg
Cholesterol
390.12mg
Sodium
3g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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