Monday, June 27, 2011

Apricot Mustard Chicken Parmas

To get my grey matter busy with other stuff instead of focussing on how quiet the house is at the moment I went all gourmet with some good old chicken parmas.

  • In a saucepan toss in chopped spring onions, a 400ml tin of apricot nectar and a hefty hunk of peeled, chopped pumpkin (you could substitute with sweet spuds, too).
  • Drop in about a tablespoon of Hot English Mustard and stir thoroughly, let it come to the boil, then simmer.
  • In an oiled griddle pan lightly cook some long, medium thick slices of eggplant and zucchini until criss-crossed with pretty patterns...or cooked, whichever comes first.
  • Cook chicken parmas as usual - pan + heat + a drizzle of oil.
  • After the pumpkin has cooked through, mash it in the apricot and mustard mix, set aside.
  • Start piling the eggplant and zucchini slices on top of the chicken parmas, then add the apricot mustard pumpkin mix then top with cheese slices.
  • Whack a lid on the pan to melt the cheese, then serve with extra eggplant and zucchini slices on the side.
No photos as the hubby was ready to back up for seconds after nomming the one and only serving within 10 mins of waving it under his nose.


  1. My train buddies and I once contemplated cooking a 70's homage meal - the main was a toss up between apricot chicken and beef wellington!

    But your version actually brings the apricot/chicken thing up to date!!

    PS French onion dip (made with soup mix and sour cream) for nibbles, Prawn cocktail for starters and choc mousse for dessert rounded it out ...

  2. well you know its a success when the hubby comes back for seconds so quickly. Like the recipe and the apricot and mustard and pumpkin sounds yummy....