The dish is good not only in itself, but also in the form of a sandwich. Just put it between the halves of the fried soft whole grain buns. What could be another ordinary a dish of chicken, turns, thanks to eggplant, in a gourmet refreshment. If desired, chopped tomato puree can be added garlic, and rice flakes to replace with breadcrumbs. value of one serving: (4 total) Calories 370, total fat 11 g., saturated fats, proteins 32 g, carbohydrates 36 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 boneless and skinless chicken fillets (a total of 350 – 400 gr.)
- 1 eggplant (approximately 450 gr.), Cut the ends and cut into 8 slices
- 1/2 tsp dry italian seasoning
- 1/3 Art. flour
- 1/4 tsp cayenne pepper
- 2 large egg whites, lightly beaten
- 3 tbsp. air rice cereal (breakfast cereal)
- 2 tbsp. l grated parmesan
- 4 tsp olive oil
- 1 1/3 Art. tomato puree without salt
- 1/2 tbsp. coarsely grated mozzarella
- Chopped parsley, for decoration
Recipes with similar ingredients: chicken breast, eggplant, sauce tomato, mozzarella, parmesan, Italian seasonings, peppers ground cayenne, parsley
Recipe preparation:
- Preheat the oven with the possibility of overheating. Both sides eggplant slices sprinkle with oil from a spray, sprinkle with Italian seasoning, 1/4 tsp salt and 1/4 tsp pepper. Place on a baking sheet with sides and bake until brown and soft, turning the process over once (approximately 6 minutes). Reduce temperature in the oven up to 220 ° C.
- In the meanwhile, mix flour with cayenne in a shallow dish pepper. In another same dish, combine the proteins with 1 tsp. water. AT the third dish, mix the chopped rice air flakes and Parmesan. When working with 1 piece of chicken, first roll it in flour and crush the excess. Dip in the squirrels. Then put in a mixture with rice flakes and push so that the meat is well covered with both sides. Repeat with the remaining pieces of chicken.
- Spray a large frying pan with non-stick oil from the spray cover and heat over medium-high heat. Pour in 2 tsp. olive oil and then lay out 2 pieces of chicken in breadcrumbs mixtures. Fry, turning over once, so that the meat is slightly browned (approximately 5 minutes). Move to baking dish size 23 see 33 cm., coated with oil. Repeat all the same with the remaining olive oil and chicken.
- Place 2 eggplant slices on each piece of chicken, on top cover evenly with tomato puree and cheese. Return to the oven and bake until the cheese is melted and browned (15-20 minutes). Sprinkle with parsley, 1/4 tsp. salt and pepper to taste.
