BAKED CHICKEN PARMIGIANA

Baked Chicken Parmigiana

SERVES 4

1 small eggplant

2 tablespoons olive oil

3-4 tomatoes

4 chicken breasts

250g Tatua Mascarpone

½ cup finely grated parmesan

Small bunch basil leaves

1 teaspoon Italian herbs & spices

Slice the eggplant into thin rounds.
Heat the oil in a non-stick frying pan and sear the eggplant slices on each side.
Slice the tomatoes.
Cut the chicken breast through horizontally to make two thin schnitzels.
Combine the Mascarpone, half of the parmesan, Italian seasoning and half the chopped basil.
Lightly oil a baking dish.
Arrange four chicken schnitzels in the base and spread each with a teaspoon of Mascarpone mixture then top with sliced eggplant, tomato and basil leaves.
Spoon over more Mascarpone mixture and finish with the remaining chicken slices.
Spread each with remaining Mascarpone mix and parmesan and bake for 30-40 minutes at 180°C until golden and cooked through.
Garnish with fresh basil and cracked pepper. Serve with salad greens.

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