Baked chicken on eggplant
Good enough for a dinner party but so easy to make. For a vegetarian version, substitute chicken with slices of haloumi cheese (or ricotta)
Time to make 45 minutes
1 large (fat) eggplant, cut into 4 large slices, at least 2cm thick
1 tablespoon olive oil
500g chicken breast skin removed and cut into 4 equal sized portions (you may need to flatten slightly to ensure even thickness)
1 x 400g can whole tomatoes drained, reserve juice
2 tablespoons brown sugar
1 teaspoon mustard
2 tablespoons capers
1/4 cup balsamic vinegar
1 tablespoon olive oil (extra)
1 teaspoon dried basil or 2 tablespoons chopped fresh
1/2 teaspoon salt
1. Preheat oven to 200C. Lightly oil a baking dish. Brush egglant slices with oil and place in the bottom of the baking dish. Bake for around 5 minutes then remove from oven and top each with chicken breast fillet.
2. Cut whole tomatoes in half and lay across chicken pieces. Combine tomato juice with sugar, mustard, capers, balsamic vinegar, oil, basil and salt and spoon over the chicken breasts.
Bake for 20 –25 minutes or until the chicken is cooked through. Serve with roasted or steamed baby potatoes and a green salad.
Healthy habits – apply to other recipes
- removing skin from chicken; less fat
- baking, not frying eggplant; less fat