CHICKEN AND EGGPLANT (AUBERGINE), PSEUDO-FRIED
This delicious spicy chicken and eggplant will make you forget you ever learned about frying. You use your finger to apply the mayo so you get it nice and thin, to keep the fat content low and taste high.
Provided by wildheart
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Turn oven on to 425°F.
- Rinse chicken breasts; pat dry.
- Mix bread crumbs, flax seed, parmesan, and spice in a medium or large bowl. (For spice use Cajun spice, Mexican spice, etc; your favorite.).
- Use Pam and spray an oven pan big enough to fit chicken.
- Stick your forefinger in the mayo, and wipe it on the skinless side of the chicken breast.
- Place chicken in the bowl on top of crumb mix.
- Dip forefinger in mayo again and wipe on chicken skin.
- Turn chicken over and ensure it is coated well with crumbs.
- Move chicken to Pam'd pan.
- Continue until chicken is done and place in oven for 1 hour, turning at 30 minute point. When you turn it, turn oven down to 350°F.
- Spray a cookie sheet with Pam.
- Peel eggplant; slice thinly.
- If desired, salt and weight eggplant for a few minutes. If you do, rinse it once it weeps.
- Pat eggplant dry, coat one side with your finger dipped in mayo, and continue until until all the eggplant is coated and on a baking sheet.
- Bake at 350°F for 20-30 minutes until hot and crispy.
Nutrition Facts : Calories 443.4, Fat 24.4, SaturatedFat 6.1, Cholesterol 65, Sodium 598.7, Carbohydrate 31.9, Fiber 7.5, Sugar 6.6, Protein 25.6
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