Chicken & Eggplant Parmigiana Roll π₯
Day 8 of 10 high protein, low calorie recipes. Subscribe to gain access to all 350+ recipes.
CHICKEN & EGGPLANT PARMIGIANA ROLL
Serves 1
418 calories, 44g protein.
Ingredients:
50g grated light tasty cheese
100 sliced chicken breast
1 egg white
20g breadcrumbs (I chose gluten free)
1/4 and eggplant (finely sliced using a mandolin)
1 tsp dried oregano leaves
40g passata
6 basil leaves
1 tsp chilli flakes and pepper (optional)
Method:
Slice the chicken into strips, dip in the egg white and coat in the breadcrumbs. Cook in an air fyer for 12 minutes on 180 degrees
Evenly spread the cheese across a non stick pan on medium heat. Top with dried oregano.
Add the eggplant slices on top of the cheese slightly overlapping each other
Add the passata in a line slightly to the side of the middle and top with the crispy chicken and basil
Once the cheese starts to bubble/look brown, slowly roll tightly using a spatula
Serve with chilli flakes and pepper
Xx. Victoria