by Anne Carter
New Recipe
Course: Main Course Cuisine: Italian Prep Time: 10 minutes Cook Time: 45 minutes Total Time :55 minutes Calories: 1086kcal
– Chef's Knife – Skillet – Baking Dish – Tongs – Measuring Spoons – Oven – Aluminum foil
– 1 cup almond flour – 1 tsp onion powder – 4 chicken breasts – 3/4 tsp salt – 1/8 tsp ground black pepper – 1 large egg – 1 tsp dried oregano
– 2 garlic cloves minced – salt and peper – 1 large eggplant about 300g – 22 oz passata (strained, pureed tomatoes) – 1/4 cup red wine – 1/4 cup olive oil – 1/2 cup grated parmesan cheese – 2 cups grated mozzarella cheese
– Slice eggplant into 4 pieces lengthwise, 1/2 inch thick. Salt and rest for 10 mins, then pat dry. – Flatten chicken breasts between plastic wrap with a meat tenderizer. Season with salt and pepper. – Preheat oven to 400°F, line baking sheet with parchment paper.
– Mix almond flour, onion powder, oregano, salt, and pepper in one bowl. Whisk egg in another bowl. – Dip chicken in egg, then coat in almond mixture. Place on one side of baking sheet, drizzle with 1 tbsp olive oil. Brush eggplant with 2 tbsp olive oil, place on other side. – Bake chicken and eggplant 15 mins, flip, bake 12-15 mins until golden and tender.
– Heat 1 tbsp olive oil in a pan, cook garlic until soft. Add passata and red wine, simmer 10-15 mins until thickened. Season with salt and pepper. – Spread half of sauce in baking dish. Arrange chicken, eggplant, and prosciutto. Top with remaining sauce, mozzarella, and Parmesan.