Chicken Parmigiana with Green Bean and Shallot Salad

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, October 28, 2018.

Order Now

You can get the parmigiana ready ahead of time. Simply cook it in the oven for 20 minutes, until piping hot. If you don’t have an oven proof fry-pan, bake the eggplant in a casserole dish as outlined in the method. Once baked, remove from the casserole dish, transfer the chicken mixture into the casserole dish and proceed as outlined. If you prefer, use spray oil instead of liquid.

Ingredients

EGGPLANT

1 eggplant, cut into 0.5cm thick slices

PARMIGIANA

1 pack lean chicken thighs
1 brown onion, thinly sliced
2 cloves garlic, minced
1 pack Italian spice mix
1 can cherry tomatoes
1 block Parmesan cheese, grated

VEGGIES

1 pack green beans, trimmed and cut into thirds
1 tsp vinegar
1 carrot, peeled into ribbons
1 tomato, cut into small wedges
1 shallot, thinly sliced

Steps

Preheat oven to 220ºC. Bring a medium pot of salted water to the boil.
Prep & cook eggplant. Place eggplant on a lined oven tray, brush with 2 tsp oil and season. Bake for about 14 minutes, until tender
Prep & cook Parmigiana. Heat 1 tsp oil in a large, oven-proof fry-pan on high heat. Pat chicken dry and season. Cook chicken for 2 minutes each side. Add onion, garlic and Italian spice mix. Cook for 2 minutes, stirring often, until fragrant.
Add canned cherry tomatoes, ½ tsp salt and reduce heat to medium. Cook for about 2 minutes, breaking up tomatoes as they cook.
Once eggplant is cooked, arrange on top of chicken and sauce. Sprinkle over Parmesan cheese and transfer pan to oven to bake for 10 minutes
Prep & cook veggies. Cook green beans in pot of boiling water for 2-3 minutes. Drain well and return to pot. Add vinegar, carrot, tomato and shallot to pot. Toss well to combine and season.
Serve Parmigiana with veggies on the side

Nutritional Information

Energy	1384 kj 331 kcal
Protein	36.4g
Carbohydrate	12.0g
Fat	14.1g