Embark on a delightful culinary journey with this Oven Baked Chicken and Aubergine (Egg Plant) Parmigiana, a dish that promises to tantalize your taste buds and impress your dinner guests. This delectable recipe, which serves 4, is the perfect main course for your next lunch or dinner party, offering a rich blend of flavors and textures that will keep you coming back for more.
Prepare to be amazed by the harmonious combination of ingredients in this recipe. Thinly sliced aubergines, golden brown and crispy, are the star of the show, complemented by juicy chicken breast fillets that are coated in a crispy breadcrumb and parmesan cheese mixture. The hearty tomato sauce, infused with capers, olives, and red wine, adds a depth of flavor that ties the entire dish together.
The presentation of this Oven Baked Chicken and Aubergine Parmigiana is as impressive as its taste. A layer of tender aubergine slices forms the base, followed by the succulent chicken breasts, mozzarella slices, and a generous pour of the aromatic tomato sauce. Topped with more parmesan cheese and fresh oregano leaves, this dish is then baked to perfection, creating a mouth-watering symphony of flavors and textures.
Served alongside a bed of mixed salad leaves, lightly dressed with a squeeze of lemon, this dish offers a refreshing contrast to its rich and savory components. Garnished with basil or oregano and additional parmesan shavings, it's a feast for the eyes as well as the palate.
With a caloric breakdown that includes a good balance of protein, fat, and carbs, this Oven Baked Chicken and Aubergine Parmigiana is not only delicious but also caters to various dietary preferences. Whether you're a cooking enthusiast or a culinary novice, this recipe is sure to become a staple in your repertoire, offering a memorable dining experience that's easy to recreate in your own home.
