I got the following recipe from the May 2009 issue of rdasia.com.

This is an easy Italian-style chicken dish that serves four.

CHICKEN PARMIGIANA

Ingredients

2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
200g small mushrooms, quartered
1 large eggplant, diced
500g roma tomatoes, roughly chopped
15g fresh basil, roughly torn
4 skinless chicken breast fillets (about 500g in total)
2 tablespoons grated parmesan cheese

Instructions

1. Pre-heat the oven to 190 deg C. Heat the oil in a deep frying pan, add the onion and garlic and cook, stirring, for 2 minutes over a medium heat. Add mushrooms and cook for 3-4 minutes until lightly colored, stirring frequently.

2. Stir in the eggplant, cook for 2 minutes, then add the tomatoes and stir over a medium heat for 2 minutes. Reduce heat and leave to simmer for 15 minutes until thick. Stir in basil and season.

3. Arrange the chicken in a single layer in a deep ovenproof baking dish or casserole dish and spoon the sauce over the top. Cover and bake for about 25 minutes or until the chicken is thoroughly cooked.

4. Towards the end of the cooking time, preheat the grill. Uncover the chicken and sprinkle the cheese over the top of the dish. But the dish under the grill for 1-2 minutes until the cheese is melted and bubbling.

The preparation time of the above recipe is 10 minutes while cooking time is 55 minutes.