Moderate Fat

Wifey just prepared this healthy and delicious dish - Chicken Parmigliana. It was based on a recipe she saw from Reader’s Digest (May 2009) and was modified to adapt to available ingredients in our area. So here goes, Sharon’s Chicken Parmigliana.Chicken Parmigliana Ingredients

• 2 tablespoons Extra Virgin Oil
• 1 medium white onion, chopped
• 3 cloves garlic, crushed
• 1 can button mushrooms
• 1 425 mg diced tomatoes
• 2 medium sized eggplants (sliced)
• 3-4 teaspoons of  basil (mccormick)
• 1 teaspoon pepper
• 3 tablespoons grated parmesan cheese)
• 1/2 kilo chicken breast fillet (around 4-5 slices)

Cooking procedures:

Preheat oven to 190C.

Sauce: Saute onion & garlic in olive oil. Add mushrooms, eggplant and tomatoes. Cook for 3-4 mins. Add basil & pepper. Simmer for 10 mins.

Place breast fillet on a baking dish. Top with sauce and parmesan cheese. Bake for 25-30 mins. or until the chicken is cooked.

Serve with rice or pasta.

And here’s the finished dish.

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