EASY ONE-PAN EGGPLANT CHICKEN DINNER [VIDEO]
Provided by Lexi
Time 25m
Yield 3
Number Of Ingredients 12
Steps:
- Heat oil in a large sauté pan over medium heat. Add garlic, onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is beginning to soften.
- Add chicken and let cook until no longer pink on the outside, about 5 minutes.
- Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.
- Add in fresh spinach, mix and let cook until spinach wilts.
- Garnish with fresh basil and season to taste.
Nutrition Facts : Calories 226 calories, Sugar 5g, Sodium 600mg, Fat 7gg, SaturatedFat 2g, Carbohydrate 13g, Fiber 7g, Protein 28g, Cholesterol 70mg
CHICKEN BREASTS WITH TOMATOES AND EGGPLANT
Provided by Trish Hall
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Boil eggplant in water to cover 2 minutes. Place in a strainer and squeeze out water.
- Salt and pepper each side of the chicken breasts, then dredge in flour to coat. Melt 1 tablespoon butter with the oil in a large pan. Sautee chicken about 5 minutes on each side, or until browned.
- Remove chicken from pan. In same pan, saute onion and garlic, scaping bits off bottom of pan. Add vinegar, eggplant, tomato, chicken broth, bay leaf and thyme, stirring, and simmer 10 minutes.
- Return chicken to pan and simmer 2 minutes more. Stir in remaining 2 tablespoons butter and parsley, and serve.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 16 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 806 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN, EGGPLANT AND TOMATO BAKE
An Italian inspired dish, serve with a tossed salad and crusty bread. From my grade 12 Home Ec folder (a life time ago!)
Provided by cookingpompom
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice the eggplants in half longways - sprinkle the surface with salt. Allow to stand for 30 minutes, rinse and pat dry.
- Brush/spray a baking tray with a little oil. Place the eggplants on a single layer and bake at 200oC for 7-10 minutes.
- Meanwhile, slice the chicken through the middle length ways (so you have 6 half fillets). Coat the chicken with seasoning.
- Place the chicken on top of the hot eggplant.
- Mix the garlic with the pasta sauce (or leave out if it already has enough for your personal taste).
- Pour sauce over the chicken and cover with the cheeses.
- Bake for 45-50 minutes (until the chicken is cooked through).
- Serve with salad and crusty bread.
MEDITERRANEAN CHICKEN WITH EGGPLANT
I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.
Provided by thepamperedchefny
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h20m
Yield 5
Number Of Ingredients 8
Steps:
- Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
- Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
- Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 26.6 g, Cholesterol 82.1 mg, Fat 10.6 g, Fiber 7.4 g, Protein 35.5 g, SaturatedFat 1.7 g, Sodium 146.8 mg, Sugar 10.2 g
CHICKEN AND EGGPLANT CASSEROLE
Make and share this Chicken and Eggplant Casserole recipe from Food.com.
Provided by WendyMaq
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the broiler.
- Arrange eggplant slices in a single layer on a non-stick baking sheet.
- Mist the slices with cooking spray and broil 4 inches from heat for 2 minutes (or until golden)
- Turn the eggplant over and mist again. Sprinkle with Parmesan cheese and garlic. Broil for 1 minute (or until golden) and set aside.
- Heat a non-stick skillet coated with cooking spray over med-high heat for 1 minute. Add the chicken and cook, stirring often, for 5 minutes or until no longer pink. Add the tomatoes with juice, onion, bell pepper, mushrooms, Italian seasoning, and black pepper, stirring to break up the tomatoes. Bring to a broil. Reduce heat to low and simmer for 5 minutes.
- Preheat oven to 375.
- Coat an 8 inch baking dish with cooking spray.
- Arrange 6 eggplant slices in the bottom of the dish. Top with the chicken mixture. Arrange remaining 6 eggplant slices over the chicken mixture. Sprinkle with the mozzarella cheese.
- Cover with foil and bake, covered, for 30 minutes or until heated through.
Nutrition Facts : Calories 180.9, Fat 2.3, SaturatedFat 0.8, Cholesterol 51.6, Sodium 313.8, Carbohydrate 18.2, Fiber 6.5, Sugar 8.8, Protein 23.5
CHICKEN WITH EGGPLANT
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sprinkle chicken pieces with salt and pepper. Make slight gashes at thigh and wing joints to facilitate cooking. Set aside.
- Trim off ends of eggplants. Cut lengthwise in half and cut each half lengthwise into 3 long slices. Cut slices crosswise into inch pieces. There should be about 5 cups.
- Cut onion in half vertically. Cut each half crosswise into very thin slices. There should be about a cup.
- Cut cores from tomatoes. Cut tomatoes into inch cubes or slightly smaller. There should be about 1 1/2 cups.
- Heat oil in large skillet and add chicken pieces skin side down. Cook about 5 minutes on one side and turn, cooking 5 minutes more. Transfer chicken to platter.
- Add onions, garlic and eggplant to skillet. Cook, stirring, about a minute and add tomatoes. Stir.
- Add vinegar, wine and broth and bring to boil. Stir. Add bay leaf, thyme, salt, pepper and pepper flakes. Stir and return chicken to the skillet. Turn pieces in sauce.
- Cover closely and let cook, basting occasionally, about 20 minutes or until chicken is done. Remove bay leaf. Serve with sauce poured over and sprinkled with parsley.
Nutrition Facts : @context http, Calories 652, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 42 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1583 milligrams, Sugar 8 grams, TransFat 0 grams
EGGPLANT TOMATO BAKE
This is a simple, easy and low-fat recipe.
Provided by CADEAUX
Categories Side Dish Vegetables Tomatoes
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
- Bake for 10 to 15 minutes.
Nutrition Facts : Calories 55 calories, Carbohydrate 9.3 g, Fat 0.3 g, Fiber 5.1 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 105.3 mg, Sugar 4.2 g
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