Preparation time:
5 mins
Cooking time:
15 mins
Grilled Chicken Parmigiana
By Anjelica Alanne
  • 2 chicken breasts
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 jar Beerenberg Eggplant & Tomato Relish
  • 1 cup grated cheese
  • Fresh basil leaves

Preheat the oven to 200°C and grease a medium baking dish. Place the chicken breasts on a chopping board and slice in half to achieve four flat fillets.

Heat a large frypan over high heat. Add the oil and chicken, sprinkle with a big pinch of salt and pepper. Cook for 3 minutes on each side until golden. Transfer the chicken to the prepared baking dish and top with Beerenberg Eggplant & Tomato Relish and cheese. Place in the oven for 8-10 minutes until cooked through.

Top with basil leaves, and serve with a fresh salad.