• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B9, C
MineralsManganese, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 chicken breast fillets

  2. 1/4 cup (35g) seasoned flour

  3. 1/2 cup (125ml) olive oil

  4. 2 sprigs rosemary, leaves removed

  5. grated rind and juice of 2 lemons

  6. 4 baby eggplant, halved lengthways, chargrilled

  7. cos or other salad leaves, to serve

Instructions Jump to Ingredients ↑

  1. Pat chicken dry with paper towel. Flatten each fillet lightly with a rolling pin and slice diagonally into 2 or 3 slices. Dust chicken lightly with seasoned flour, shaking off any excess.

  2. Heat oil in a large frying pan on low. Cook rosemary for 2 minutes. Increase heat to medium and saut chicken in batches for 3 minutes each side, until golden. Remove chicken. Add lemon rind and juice. Return chicken to pan and cook for 4-5 minutes, turning frequently, until cooked through.

  3. Place eggplant on serving plates and top with chicken. Drizzle with pan juices and serve with salad.


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