Parmesan Crusted Chicken on Eggplant Sun Dried Tomato and Mozzar

Ingredients

• 11 tablespoons basil finely chopped
• 11 tablespoons basil finely chopped
• 15 g butter 
• 2 teaspoons chicken soup base instant
• 4  chicken breast 
• 70 ml wine dry white
• 2 small eggplant 
• 1  garlic clove crushed
• 2  garlic clove 
• 1.5 teaspoons coarse mustard 
• 1  leek chopped
• 1.5 tablespoons mint leaves finely chopped
• 8 slices mozzarella cheese ( 1cm thickness)
• 1 tablespoon olive oil 
• 3 tablespoons olive oil 
• 1.5 cups panko bread crumbs (These are Japanese breadcrumbs available at most Asian stores and even some regular grocery stores, )
• 0.8 cup parmesan cheese grated
• 1.5 tablespoons parsley finely chopped
• 1 cup peas frozen
• 0.8 cup arborio rice 
• 0.8 cup arborio rice 
• 12  sun-dried olives packed in oil, drained
• 2.5 cups water 

Equipment

• bowl
• frying pan
• oven
• wire rack
• baking pan

Directions

1. Combine oil, mustard, garlic and herbs in a large bowl or storage container, add chicken, mix well, cover and refrigerate a couple of hours.
2. Combine cheese and panko flakes in a bowl, remove chicken from the fridge and press crumb mixture firmly onto chicken, place on a wire wrack in baking dish.
3. Cut eggplant length ways, about 1cm thick slices you will need 4 slices,
4. Brush with olive oil on both sides place on wire rack in baking dish, bake chicken and eggplant in 190c oven for about 25-30 minutes.
5. Remove eggplant from oven leaving chicken, top each eggplant slice with 3 sun dried tomatoes and top with 2 mozzarella slices, return to oven and cook for a further 10 minutes or until chicken is browned, and cooked through, and vegetables are tender and cheese has melted slightly.
6. Place eggplant on plate top with chicken and serve risotto on the side.Minted Green Pea Risotto.
7. Heat oil in a pan, add leek and garlic cook until leek is soft, add butter, stir to melt, add rice and stir to coat in butter.
8. Add the wine, cook until almost all the liquid has been absorbed.
9. Pour in water and stock, cook covered for about 15 minutes.
10. Add peas and mint, cook for a further 5 Min's, uncovered, stirring occasionally until all the liquid has absorbed (or cook according to packet directions, mine is 20 minute cooking risotto).
11. Serve with chicken.