Seasonal Recipe ~ Chicken Parmigiana with Tomato and Aubergine | Simple Suppers

Malaga Food Guide, Simple Suppers

Try this easy Chicken Parmigiana dish for an simple mid week supper

" ... minimum effort but maximum satisfaction..."

Serves 2

2 tbsp of olive oil, plus extra for greasing
2 Large Chicken Breasts
1 Aubergine sliced thinly lengthways
400g can of Cherry Tomatoes or a can of Whole Tomatoes
Salt & Black Pepper
100g Grated Mozzarella
4 tbsp Grated Parmesan


1. Preheat the grill to medium, and line a grill tray with foil. 
Lightly grease a shalllow oven proof dish.

2. Slice each chicken breast in half horizontally and place between 

two sheets of cling film and flatten by lightly bashing with a rolling pin.

3. Heat half the oil in a large non stick frying pan, add the chicken 

slices and cook for 3 - 4 minutes on each side until golden and just
 cooked through. Then arrange in a layer in the oven proof dish.

4. Meanwhile put the aubergine slices on the foil and brush with the 

rest of the oil. Grill for 2-3 minutes on each side until lightly charred.

5. Top the chicken with the aubergine slices and spoon over the 

tomatoes and juice from the can.

6. Mix the mozzarella and parmesan and scatter over the top. 

Grill for 3-4 minutes or until the cheese is fully melted.

Serve with a crisp green salad and crusty bread.

Post a comment