• About Us
     
    Our Company
    • Our Purpose
    • Our Vision
    • Our Sustainability
    • Our Quality
    • Our Heritage
    • Our News
    Our People
    • Our Team
    • Careers
    Our Location
    • Our Farms
    • Contact Us
  • Products
     
    Nutritionals
    • Hydrolysates
    • Specialty Proteins
    • Microbial Nutrition
    Flavours
    • Cheese Flavours
    • Butter Flavours
    • Cream & Milk Flavours
    Ingredients
    • Caseinates
    • Whey Protein Concentrate (WPC)
    • Anhydrous Milk Fat (AMF)
    Foods
    • Retail
    • Foodservice
    • Customised & Industrial
    • FAQs
  • Tatua Recipes
     
    Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Baking
  • Careers
  • Tatua 360 Login
  • Contact Us

About Us

Our Company
  • Our Purpose
  • Our Vision
  • Our Sustainability
  • Our Quality
  • Our Heritage
  • Our News
Our People
  • Our Team
  • Careers
Our Location
  • Our Farms
  • Contact Us
Nutritionals
  • Hydrolysates
  • Specialty Proteins
  • Microbial Nutrition
Flavours
  • Cheese Flavours
  • Butter Flavours
  • Cream & Milk Flavours
Ingredients
  • Caseinates
  • Whey Protein Concentrate (WPC)
  • Anhydrous Milk Fat (AMF)
Foods
  • Retail
  • Foodservice
  • Customised & Industrial
  • FAQs

Tatua Recipes

Recipes
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Baking

Careers

Tatua 360 Login

Contact Us


Baked Chicken Parmigiana

Ingredients

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

Method

  1. Slice the eggplant into thin rounds.
  2. Heat the oil in a non-stick frying pan and sear the eggplant slices on each side.
  3. Slice the tomatoes.
  4. Cut the chicken breast through horizontally to make two thin schnitzels.
  5. Combine the Mascarpone, half of the parmesan, Italian seasoning and half the chopped basil.
  6. Lightly oil a baking dish.
  7. 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.
  8. Spoon over more Mascarpone mixture and finish with the remaining chicken slices.
  9. Spread each with remaining Mascarpone mix and parmesan and bake for 30-40 minutes at 180°C until golden and cooked through.
  10. Garnish with fresh basil and cracked pepper. Serve with salad greens.
More Recipes
 

Contact Us
Private Bag 800
Morrinsville 3340
New Zealand
+64 7 889 3999

  • ©Tatua
  • Terms & Conditions
  • Privacy