|Balsamic and Tomato Roast Chicken|
Nov 23rd, 2004
Here's another quick recipe from the Cooking from the Pantry cookbook. The eggplant becomes very tender and really absorbs the tomatoey, vinegary sauce. I think you could use this same basic recipe but use mozzarella cheese instead of balsamic vinegar/sugar for an eggplant/chicken parmesan type dish. You might include some of the juice from the canned tomatoes in that case to offset for the missing liquid from the balsamic vinegar.
Balsamic and Tomato Roast ChickenServes 44 thick slices eggplant, cut lengthwise
4 chicken breast fillets
1 x 14 oz can whole peeled tomatoes, drained and quartered
2 tbsp salted capers, rinsed
¼ cup balsamic vinegar
1 tbsp olive oil
2 tbsp brown sugar
¼ cup whole basil leaves
cracked black pepper
Preheat the oven to 400F. Place the eggplant in the bottom of a baking dish and top each slice with a chicken breast. Combine the tomatoes, capers, balsamic, oil and sugar and spread over the chicken breast.
Bake for 20-25 minutes or until the chicken is cooked through. Sprinkle with the basil leaves and pepper and serve with an arugula salad.
-Donna Hay, Off the Shelf: Cooking from the Pantry