🍴1Kg chicken breast fillets
🍴1 eggplant (thinly sliced)
🍴1 Large onion (finely diced)
🍴3 garlic crushed
🍴1 cup breadcrumbs
🍴salt & pepper
🍴1Tbsp dried basil
🍴1Tbsp dried rosemary
🍴1Tbsp dried thyme
🍴1Tbsp dried oregano
🍴1Tbsp Italian herbs
🍴1 dolmio jar of spicy peppers ( only using 1/4 of the jar)
🍴1 jar dolmio sundried tomato & basil
🍴parsley ( finely chopped)
🍴1 bunch asparagus
🍴1 cup mushrooms
1.) firstly combine some of your salt and pepper, chopped parsley, and Parmesan cheese to your bread crumbs.
2.) evenly coat each chicken fillet in egg and then coat with the breadcrumb mix.
3.) in a hot pan melt some of the butter and cook your chicken fillets.
4.) in the meant time, in another pan put some olive oil and sauté your garlic and onion till onions are translucent. Once that’s done combine all your sauces and all dried herbs and allow to simmer on low
5.) once chicken is cooked and sauce is done
In a bake proof tray lay each fillet and top with a few slices of eggplant followed by some of the sauce spread and a sprinkle of cheese on top. Place in the oven for 20mins or until cheese is golden.
6.) while that’s cooking, in a pan add butter and sauté your mushrooms and asparagus season with salt and pepper.
7.) once chicken is done pour over your mushroom and asparagus over the top and serve with rice, salad or whatever you desire 😊
Facebook: Amira Youssef