Page 33 - Explore - Autumn/Winter 2019

CHICKEN PARMIGIANA

(Serves 4)

INGREDIENTS
1 medium-sized eggplant
Olive oil, for brushing the sliced eggplant
6 chicken breast fillets
1 cup tomato pasta sauce
1 cup basil leaves
3 medium tomatoes, sliced
250g mozzarella, grated or sliced
1/2 cup grated parmesan cheese.

METHOD
Preheat the oven to 180 C.
Slice the eggplant lengthwise into six slices. Brush the slices
with olive oil and grill or pan-fry over a high heat until well
coloured but not completely cooked through.
Pour the pasta sauce into an ovenproof dish and arrange the
chicken breasts in a single layer.
Cover each chicken breast with basil leaves. Cover the basil
with a slice of eggplant and then tomato slices.
Season with salt and freshly ground black pepper and then
sprinkle with the grated mozzarella and parmesan.
Bake for 25 minutes until the chicken is cooked and the
topping is golden.
Serve with a crunchy green salad.

TASTE OF

TRAVEL

Avid traveller, food lover and radio host Helen Jackson shares her quick to
prepare take on a tasty Italian dish, Chicken Parmigiana. See more of Helen’s
recipes at foodlovers.co.nz

HELLOWORLD TRAVEL : EXPLORE : AUTUMN/WINTER EDITION 31