Oven-Baked Chicken Breasts with Eggplant

Delicious, spectacular, juicy, for the festive table! Chicken breasts with eggplant in the oven is a restaurant-quality dish that is easy and simple to prepare in any kitchen. Youʼll have to tinker a little, but the result will please you.
cook time: 1h 30 min
Chloe Benton
Oven-Baked Chicken Breasts with Eggplant

Nutrition Facts (per serving)

81
Calories
3g
Fat
4g
Carbs
11g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Tomatoes 500 g
Salt to taste
Ground black pepper to taste
Mozzarella 100 g
Tomato paste 2 tbsp
Vegetable oil 1 tbsp
Eggplant (1-2 pieces) 2 pc
Chicken fillet 700 g
Italian herbs (mixture) 1 tsp

Recipe instructions

Step 1

Step 1
How to make chicken breasts with eggplants in tomato sauce with mozzarella in the oven? To begin, prepare the necessary ingredients according to the list. It’s best to start cooking with the sauce. You can replace tomato paste with ketchup. You can use any vegetable oil suitable for frying. If the Italian spice mixture already contains salt, then additional salt should be added to the sauce with caution so as not to oversalt.

Step 2

Step 2
Remove the skin from the tomatoes and cut the pulp into small cubes. How to quickly peel tomatoes? To do this, you need to make shallow cuts crosswise on them and lower them into boiling water for 1-2 minutes. After this, the skin will come off quite easily.

Step 3

Step 3
Peel the onion and cut into small cubes. Determine the size of the onion according to your taste.

Step 4

Step 4
Finely chop the garlic.

Step 5

Step 5
Heat vegetable oil in a frying pan over medium heat. Add the onion and fry until transparent.

Step 6

Step 6
Add tomatoes, garlic and spices and stir.

Step 7

Step 7
Add tomato paste, stir and simmer over low heat for 7-10 minutes.

Step 8

Step 8
Grind soft boiled vegetables into a puree with a blender or rub through a sieve. The blender is suitable for submersible or stationary.

Step 9

Step 9
Now prepare the rest of the ingredients. Depending on the size of the chicken fillet, you can take 3 or 4 pieces. For this dish, it is better to take fillet — without skin and bones. Any vegetable oil will do. I have olive.

Step 10

Step 10
Wash the chicken fillet and dry. Salt, pepper and grease with vegetable oil.

Step 11

Step 11
Cut the mozzarella into slices or grate it on a coarse grater. I used brine mozzarella, but pizza mozzarella would also work. You can replace mozzarella with any other cheese that melts well.

Step 12

Step 12
Wash the eggplants and cut into slices about 5-7 mm thick. If necessary, salt the eggplants to remove the bitterness and leave for 5-7 minutes. Then rinse and dry.

Step 13

Step 13
Fry the eggplant slices in a dry grill pan on both sides until the pattern from the pan appears.

Step 14

Step 14
Next, fry the chicken fillets on both sides until a characteristic pattern appears.

Step 15

Step 15
Place the fried eggplant slices in a baking dish and pour some of the tomato sauce over them.

Step 16

Step 16
Place fried chicken breasts on top.

Step 17

Step 17
Pour the remaining sauce on top. Select a form for the dish so that everything fits in it, and the sauce does not splash out during boiling. But in any case, I advise you to place a piece of foil or parchment under the form.

Step 18

Step 18
Spread mozzarella on top. Place the pan in an oven preheated to 180°C and bake for 20-25 minutes until the cheese melts. Bon appetit!

Additional rubrics

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