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Baked mozzarella chicken

Name: Baked mozzarella chicken
Cook time: 30 min
Yield: 2
Cuisine: Palermo, Sicily

with Sicilian caponata and olives

Ready in around 30 mins

RECIPE FACT:

Caponata is a Sicilian dish consisting of eggplant seasoned with olive oil, tomato sauce and celery. It is sometimes called the Sicilian ratatouille. Tip : Eggplants can soak up a terrifying amount of oil as they cook, but it will only make them tastier.

Nutritional Info:

Energy: 2246kj (537Kcal)
Protein: 43g
Carbohydrate: 35g
Fat: 31g
Contains: Gluten, Milk, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake)
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. Trim both ends off the eggplant and cut into 2cm cubes. Roughly chop the olives and capers. Roughly chop the Italian parsley and set aside.
2. TO PREPARE THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Place on the other side of the tray, cover with mozzarella crumbs, 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 CAPONATA:

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 caponata, chopped olives and capers and cook for a further 2-3 mins mixing gently until hot.
TO SERVE:

Divide the potatoes, beans and chicken between plates. Top with eggplant caponata and finish with a sprinkle of Italian parsley.