Crumbed chicken with fried vegetables

Recipe from: 11/13/1997 12:00:00 AM
Ingredients 14
Servings 1


Serving Change
  • 1
    large aubergine, diced
  • olive oil for frying
  • 2
    large stalks celery, sliced
  • 180
    cauliflower, broken into florets and lightly blanched
  • 285
    mixed Italian peppers in tomato dressing antipasto
  • 1
    clove garlic, crushed
  • 30
    balsamic vinegar
  • 10
  • salt and freshly ground black pepper
  • 4
    chicken breast fillets
  • 1
    juice of a lemon
  • 50
    butter or garlic butter
  • 150


Preheat the oven to 200 ºC (400 ºF). Spray a baking sheet with non-stick spray. Sprinkle the diced brinjal with salt and leave for a few minutes. Pat dry with paper towelling. Heat a little oil in a large pan. Stir-fry the brinjal, celery and cauliflower until just tender but still crisp. Stir in the pepper mixture and add the garlic, balsamic vinegar and sugar. Reduce the heat and simmer for a few minutes. Season with salt and black pepper to taste. Leave for about 30 minutes before serving. Make three diagonal slashes across the chicken breast fillets and place them on the prepared baking sheet. Sprinkle with the lemon juice and dot with knobs of butter. Season with salt and black pepper to taste. Bake for 15 minutes. Sprinkle with the breadcrumbs. Bake for another 15-20 minutes or until golden brown and done. Serve the chicken with the fried vegetables. Serves 4.

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