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Monday, January 4, 2010

Chicken Breast Roasted on Tomatoes and Eggplant with Oregano

Did Ron eat the eggplant or tomato?  No.
Did I?  Yes, I ate two servings.
Did we both enjoy the meal?  Very much so!
= A success.

I'm trying to use foods that I don't often eat.  Today's experiment was with eggplant.  I will be making this recipe again.  It was very easy, very light and very tasty!  I served with some mashed potatoes and some light garlic toast.

Chicken Breast Roasted on Tomatoes and Eggplant with Oregano
adapted from Once Upon a Plate
Yield:  4 servings.
  • 1 eggplant
  • 3 Roma, or other ripe tomatoes
  • 1 Tablespoon fresh oregano leaves (or 2 teaspoons dried, crumbled)
  • sea salt and freshly ground pepper (coarse grind)
  • 4 chicken breast fillets
  • 1/2 cup grated parmesan cheese
  • 1/2 cup grated mozzarella cheese
  1. Preheat oven to 350* (F)
  2. Line shallow rimmed baking pan with a silpat liner or parchment paper (for easy clean-up.)
  3. Thickly slice eggplant (one slice for each chicken breast), place on lined baking pan, top with sliced tomatoes, oregano, salt and pepper.
  4. Arrange chicken breasts on top of each eggplant/tomato stack. (Brush on or spray lightly with olive oil.)
  5. Bake for 10 to 15 minutes, remove from oven and sprinkle each evenly with the mozzarella and parmesan.
  6. Continue baking until chicken is cooked through and cheese is bubbling and lightly browned. This will depend upon thickness of the chicken breasts. The average size breasts I used required an additional 25 to 30 minutes baking time. 
    1. (Test with instant thermometer to make sure chicken is cooked through, and has reached an internal temperature of at least 165* (F) .)
  7. Garnish with additional fresh oregano or parsley if desired.  Serve w/ some vegetables, mashed potatoes and light garlic toast and enjoy! 

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