Baked cheesy chicken

Name: Baked cheesy chicken
Cook time: 25 min
Yield: 1
Cuisine: Granada, Spain

with Andalusian eggplant and olives

Ready in around 25 mins

RECIPE FACT:

Tip : Eggplants can soak up a terrifying amount of oil as they cook, but it will only make them tastier.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE POTATOES AND VEGETABLES :
Line an oven tray with baking paper. Empty the bag of steamed potatoes on one side of the tray, drizzle with oil and season with salt and pepper. Bake in the oven for 8-10 mins. Trim both ends off the green beans and cut in half. Using half of the eggplant cut into 2cm cubes. Roughly chop the mixed olives and capers. Roughly chop the Italian parsley and set aside.
2. TO PREPARE THE CHICKEN:
Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Place on the other side of the tray, cover with GF cheesy crumb, season with salt and pepper and a drizzle of oil. Add the green beans on top of the potatoes and bake for a further 12-14 mins or until the chicken is cooked through.
3. TO COOK THE ANDALUSIAN EGGPLANT:
Heat a generous amount of oil (see tip) in a non-stick frying pan over a high heat. Once hot add the eggplant, season with salt and pepper and cook for 5-6 mins turning the eggplant to caramelise. Add the Andalusian ragu, chopped olives and capers and cook for a further 2-3 mins mixing gently until hot.
TO SERVE:
Place the potatoes, beans and chicken onto a plate. Top with Andalusian eggplant and finish with a sprinkle of parsley.