Seared Italian Chicken
with Stackable Eggplant 'Parm'
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
Permission to play with your food! Roasted discs of eggplant are finished with grated cheese and super-fresh tomato sauce made with grated tomatoes. Then they're stacked for a fun presentation. Serve your 'parm' with olive-seasoned chicken and a salad of baby greens.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Eggplant
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Tomatoes
- 30ml Red wine vinegar
- 60g Grated mozzarella
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper, cellulose)
Contains: Milk • Sulphites
You will need:
Grater
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
33 g
Saturated Fat
7 g
Sodium
450 mg
Total Carb
17 g
Sugars
7 g
Protein
51 g
Fibre
6 g
Preparation
Roast the eggplant
- Preheat the oven to 450°F.
- Cut the eggplant crosswise into ½ inch rounds.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 14 to 16 min., until golden brown and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with ½ the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing. Reserve the pan.
Make the sauce
- Meanwhile, in a small bowl, grate the tomatoes.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic and remaining spices. Sauté, 30 sec. to 1 min., until fragrant.
- Add the tomatoes and sauté, 3 to 4 min., until slightly reduced; season with S&P.
Broil the eggplant
- When the eggplant is tender, switch the oven to broil.
- Top the eggplant with the sauce and cheese.
- Broil, 1 to 3 min., until golden brown.
Make the salad
- Meanwhile, in a medium bowl, combine the vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens; toss well.
Plate your dish
- Divide the chicken, salad and eggplant (stack on top of each other) between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
