Mozzarella-stuffed chicken with roasted tomatoes, aubergines and basil pesto Archive

Name: Mozzarella-stuffed chicken with roasted tomatoes, aubergines and basil pesto Archive
Ingredients: 6 vine tomatoes, cut in half; 2 tbsp olive oil; Salt and freshly ground black pepper; 4 sprigs fresh thyme; 4 skinless chicken breasts, wing bone attached; 110g/4oz mozzarella, preferably buffalo, cut into 8 thick slices; 75g/3oz plain flour; 2 free-range eggs, beaten; 75g/3oz Japanese panko breadcrumbs (available from Japanese grocers), or dried breadcrumbs; Vegetable oil, for deep frying; 2 aubergines, halved lengthways, cut into large pieces; 3 sprigs fresh rosemary, leaves only; 60g/2Â½ oz fresh basil leaves; 50g/2oz pine nuts, toasted; 50g/2oz parmesan, freshly grated; 2 garlic cloves; 125-175ml/4Â½ -5fl oz extra virgin olive oil, to taste

beebrecipes.co.uk

Deeply savoury and crisp, this Italian-style fried chicken will please the whole family.

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Ingredients

6 vine tomatoes, cut in half
2 tbsp olive oil
Salt and freshly ground black pepper
4 sprigs fresh thyme
4 skinless chicken breasts, wing bone attached
110g/4oz mozzarella, preferably buffalo, cut into 8 thick slices
75g/3oz plain flour
2 free-range eggs, beaten
75g/3oz Japanese panko breadcrumbs (available from Japanese grocers), or dried breadcrumbs
Vegetable oil, for deep frying
2 aubergines, halved lengthways, cut into large pieces
3 sprigs fresh rosemary, leaves only
60g/2Â½ oz fresh basil leaves
50g/2oz pine nuts, toasted
50g/2oz parmesan, freshly grated
2 garlic cloves
125-175ml/4Â½ -5fl oz extra virgin olive oil, to taste