This is a wonderful dish full of flavour, the combination of the eggplant, sun-dried tomato and mozzarella, go really well with the crispy coated chicken.

                                                                                                                                                                    Ingredients

4 Chicken Breasts
3 Tablespoons olive oil
11/2 Teaspoons seeded mustard
2 Cloves garlic
11-2 Tablespoons Basil, finely chopped
11/2 Tablespoons Parsley, finely chopped
3/4 Cup grated Parmesan cheese
11/2 Cups panko flakes (These are Japanese breadcrumbs available at most Asian stores and even some regular grocery stores, I highly recommend them, so much lighter than regular breadcrumbs, and give a wonderful crispy coating to anything, can use regular breadcrumbs, I’m not sure if you will have to change the amount as I have only made this with panko flakes.)
2 Small eggplants
12 Sun Dried Tomatoes in oil, drained
8 Slices Mozzarella (about 1cm thickness)

Minted Pea Risotto

1 Tablespoon olive oil
1 Leek, chopped
1 Clove Garlic, crushed
15g Butter
3/4 Cup risotto rice
70ml Dry white wine
2 Teaspoons chicken stock granules
21/2 Cups water
1 Cup frozen peas
11/2 Tablespoons mint, finely chopped

Method

1. Combine oil, mustard, garlic and herbs in a large bowl or storage container, add chicken, mix well, cover and refrigerate a couple of hours.

2. Combine cheese and panko flakes in a bowl, remove chicken from the fridge and press crumb mixture firmly onto chicken, place on a wire wrack in baking dish.

3. Cut eggplant length ways, about 1cm thick slices you will need 4 slices, Brush with olive oil on both sides place on wire rack in baking dish, bake chicken and eggplant in 190c oven for about 25-30 minutes.

4. Remove eggplant from oven leaving chicken, top each eggplant slice with 3 sun dried tomatoes and top with 2 mozzarella slices, return to oven and cook for a further 10 minutes or until chicken is browned, and cooked through, and vegetables are tender and cheese has melted slightly.

Place eggplant on plate top with chicken and serve risotto on the side.

Minted Green Pea Risotto

1. Heat oil in a pan, add leek and garlic cook until leek is soft, add butter, stir to melt, add rice and stir to coat in butter.

2. Add the wine, cook until almost all the liquid has been absorbed.

3. Pour in water and stock, cook covered for about 15 Min’s.

4. Add peas and mint, cook for a further 5 Min’s, uncovered, stirring occasionally until all the liquid has absorbed. (or cook according to packet directions, mine is 20 minute cooking risotto.)

Serve with chicken.

All photo’s taken by me unless otherwise stated.