Quick & Easy

Chicken parmigiana stacks

chicken parmigiana stacks



1.Preheat grill (broiler). Place prosciutto on baking-paper-lined oven tray, place under grill. Grill about 3 minutes or until prosciutto is browned and crisp. Remove from grill, cover to keep warm. Leave grill on.
2.Meanwhile, heat half the oil in shallow 2-litre (8-cup) flameproof baking dish over medium-high heat on stove top. Season chicken, cook about 1 minute each side or until almost cooked through, remove from heat. Remove chicken from dish.
3.Slice cheese thinly. Add undrained tomatoes to dish, place chicken on top. Top chicken with eggplant and cheese.
4.Place baking dish under grill, cook about 3 minutes or until cheese melts and chicken is cooked through.
5.To serve, spoon tomato over the chicken stacks, top with prosciutto and cress, drizzle with remaining oil.

Put the baking dish as close to the preheated grill as possible. This dish can be served as is, or accompany it with a salad, or soft polenta, and fresh crusty bread to soak up the juices.


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