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Chicken parmigiana with rocket salad
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Classic crowd-pleaser with delicious Italian flavors and textures.
Ingredients:
  • 9.20 gm olive oil
  • 3 garlic cloves, crushed
  • 800g canned diced tomatoes
  • 5.00 gm caster sugar
  • 40.00 ml fresh basil, shredded
  • 500g skinless chicken breast, halved horizontally
  • 1 small eggplant, cut into 1.5cm thick slices
  • 90g bocconcini, sliced
  • 120g rocket
  • 200g cherry tomato, halved
  • 1 small red capsicum, thinly sliced
  • 20.00 ml balsamic vinegar
  • 4 boiled baby potatoes, to serve
  • oil spray
Instructions:
  • In a saucepan over medium-high heat, sauté garlic in oil until fragrant. Add tomatoes, sugar, salt, and pepper. Bring to a boil, then lower heat and simmer uncovered for 15 minutes until sauce thickens. Remove from heat and stir in fresh basil.
  • Heat a sizzling chargrill or barbecue over fiery high heat. Gently coat chicken and eggplant with a mist of oil and grill for 2 minutes per side. Continue until chicken is perfectly cooked and eggplant is soft. Plate it up and enjoy!
  • Preheat oven to 180°C. Lightly grease a 2L (8-cup) ovenproof dish. Spread half of the tomato sauce on the bottom. Arrange chicken pieces in a single layer, top each with eggplant slices. Pour remaining sauce over the chicken. Add bocconcini on top, season with salt and pepper. Bake until cheese is melted and bubbly, about 15 minutes.
  • Combine rocket, tomatoes, capsicum, and vinegar in a large bowl. Toss well to mix. Serve the chicken with steamed potatoes and rocket salad.

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