 Ingredients (serves 6)
6
chicken breast fillets
1 eggplant
2 tablespoons olive oil
60g butter
425g can chopped Roma tomatoes
250g mozzarella cheese, thinly sliced
150g baby spinach leaves, to serve
Method
Preheat oven to 200°C. Place chicken into a ceramic, ovenproof dish.
Thinly slice eggplant lengthways. Heat oil and butter in a non-stick frying pan over high heat. Cook eggplant, in batches, for 2 to 3 minutes each side or until tender and golden. Transfer to a plate lined with a paper towel.
Place eggplant over chicken. Spoon over tomatoes. Top with mozzarella. Bake for 20 to 25 minutes or until cheese is golden and chicken is cooked through. Serve warm with baby spinach leaves.
SourceSuper Food Ideas - September 2003 , Page 55
Recipe by Dixie Elliot
Labels: baby spinach leaves, chicken breast fillets, eggplant, mozzarella, roma tomatoes |
