Servings: 4
Preparation: 20 minutes
Cooking: 40 minutes
Ingredients
1 onion, sliced
1 eggplant, sliced
2 Jalapenos, sliced
2 cloves garlic, minced
120 ml (8 tbsp) olive oil
4 Quebec chicken breasts, cut into escalopes
12 basil leaves, chopped
250 ml (1 cup) tomato sauce
125 ml (1/2 cup) breadcrumbs
500 ml (2 cups) mozzarella
Salt and pepper to taste
Preparation
Preheat the oven, rack in the middle to 200 °C (400 °F).
On a baking sheet covered with a silicone mat, spread the onion, eggplant, Jalapenos, garlic, a little oil, salt and pepper and bake for 20 minutes.
Salt and pepper the chicken cutlets.
In a hot pan, brown the chicken cutlets in the remaining oil, 2 minutes on each side.
In a gratin dish, alternate chicken cutlets, prepared vegetables, basil and tomato sauce. Cover with breadcrumbs then cheese and bake for 20 minutes.
