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Baked mozzarella chicken

Name: Baked mozzarella chicken
Cook time: 30 min
Yield: 4
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 4 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 onto 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. Add the green beans on top of the potatoes and bake for a further 10-12 mins. Trim both end of the eggplants and cut into 2cm cubes. Roughly chop the olives and capers. Roughly chop the Italian parsley and set aside.
2. TO PREPARE THE CHICKEN:

Line a second oven tray with baking paper. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Place onto the tray, cover with mozzarella crumb, season with salt and pepper and a drizzle of oil and bake for 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.