~ Family Feast Tuesday ~
Oven Baked Chicken and Aubergine (Egg Plant) Parmigiana
As part of my meal plan this week, this recipe made an appearance on Tuesday……it seems a little strange mentioning feast in the same week that I am attempting to live below the line, but, this is a real family feast of a recipe and is enjoyed by all when it is served. Oven Baked Chicken and Aubergine (Egg Plant) Parmigiana is simply Parmesan crusted chicken breasts with meltingly tender aubergines in a tangy tomato sauce and a melted mozzarella topping, this tasty dish is great with ciabatta or baguette and assorted salad leaves. A wonderful version of the Italian classic where the chicken is quickly pan-fried to seal in all those lovely juices before being oven baked for ease and convenience. This can be prepped earlier in the day making it a great and tasty meal for a dinner party or mid-week family supper; prepare to oven bake stage and then cover with cling film and store in the fridge – allow to come to room temperature before baking.
I had prepared this before I went out yesterday to the oven-ready stage, so it was all a breeze to put together in the evening……and all that was need to serve with this comforting dish was some crisp salad leaves and some crusty bread. Yesterday was one of my flexible days on the live below the line challenge…..I went to Castle Howard (Of Brideshead Revisited fame) with my husband and daughter for a day out, and also to meet the LOVELY Susan (Twit Tottee on Twitter) from A Little Bit of Heaven on a Plate blog……another avid baker, cake maker and eater and lover of the sybaritic lifestyle! But, that’s another post! (TOO much to squeeze into one page I can assure you!)
I have lived near Castle Howard for most of my adult life, and it’s one of those things that you have to be asked to go there to meet a friend to really appreciate it…….I haven’t been there for ages until yesterday, so thanks Sue for arranging to meet there! And, the weather was GLORIOUS, with just ONE blip when the heavens opened for about 20 minutes, but, luckily we were INSIDE the house at that time. But back to the recipe, if you are vegetarian, I HAVE made this for my parents, who are veggie, with Quorn fillets…..and they work perfectly in this recipe, although I suspect that just extra aubergines (egg-plant) would also be a good way to “veggie” this recipe up. Time to go now, I have lots of LOVELY posts to share over the next few days……more recipes that are featured in my meal plan, my diary notes and menu at the end of the week about my £1 a day challenge and of course, a lovely post about our day out at Castle Howard and my meeting with Sue. Please keep popping back, and I DO LOVE to receive comments too…..so, DON’T BE SHY! Have a lovely day today, Karen.
As this has OREGANO in it, I am entering this recipe into