Please don’t call it chicken parm, this version is not your average Parmigiana keeping it’s moisture on the inside with the protective breadcrumb crust. Based on the original recipe Parmigiana which is deep fried eggplant with cheese and tomato by the Northern Province of Parma in Italy, this version is sure to excite Mediterranean palates.
In a pan, shallow fry two skinned trimmed chicken breasts. Salt and pepper both sides.
Once sealed, transfer to oven dish, breast should be still pink inside.
Cut two thick slices of eggplant.
Fry in olive oil until brown both sides.
Place each piece on top of each chicken breast.
Add a few pieces of sundried tomatoes on top of eggplant.
Top with tomato sauce.
Mix together the breadcrumbs and Parmesan cheese with a little olive oil.
Add a mozzarella slice torn in two on top of each breast.
Top with breadcrumbs, flatten and place in moderate hot oven for approx. 20 minutes.
Serve with potatoes and a few leaves of fresh basil.
Serve with buttery potatoes or as in Australia with hot chips (fries).
By Joel Mielle
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