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Mozzarella-Stuffed Chicken with Roasted Tomatoes, Aubergines and Basil Pesto

Crisp Italian-style fried chicken breasts stuffed with mozzarella, served with charred aubergine, slow-roasted tomatoes, and fresh basil pesto.

ChickenDinnerItalianPestoFriedMozzarella
Estimated Nutrition
Calories
795.1
kcal / serving
3180.5 kcal total
Carbs
26.5g
per serving
105.8 g total
Fat
58.6g
per serving
234.2 g total
Protein
45.6g
per serving
182.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
110
g
Mozzarella
preferably buffalo, cut into 8 thick slices
2
piece
Egg
free-range, beaten
50
g
Parmesan
freshly grated
GrainsCereals
75
g
Plain Flour
75
g
Panko Breadcrumbs
or dried breadcrumbs
Meat
4
piece
Chicken Breast
skinless, wing bone attached
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
4
sprig
Thyme
fresh
3
sprig
Rosemary
leaves only
60
g
Basil
fresh leaves
50
g
Pine Nuts
toasted
2
piece
Garlic
cloves
OilsFats
2
tbsp
Olive Oil
for roasting tomatoes
500
ml
Vegetable Oil
enough for deep frying
2
tbsp
Olive Oil
for aubergines
125
ml
Extra Virgin Olive Oil
to taste
Vegetables
6
piece
Vine Tomatoes
cut in half
2
piece
Aubergine
halved lengthways, cut into large pieces

Method

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