Eggplant With Chicken Breast Recipes

EASY ONE-PAN EGGPLANT CHICKEN DINNER [VIDEO]

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.

EASY CHICKEN EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Peel and slice eggplant.
• Lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels.
• Line bottom of 13x9 inch baking dish with the chicken breast slices.
• Cover chicken with the eggplant slices.
• Sprinkle breadcrumbs over eggplant.
• Cover breadcrumbs with mozzarella cheese slices (or grated if you prefer).
• Pour marinara sauce over cheese.
• Sprinkle Parmesan cheese over top.
• Bake for 30-40 minutes at 350 degrees.

MEDITERRANEAN CHICKEN WITH EGGPLANT

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.

CHICKEN EGGPLANT STIR-FRY

Steps:

• Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
• Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
• Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
• Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
• Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

EGGPLANT CHICKEN

Steps:

• In a large skillet, heat the olive oil then add the chicken breasts. Cover and cook on medium heat until the chicken is golden brown, about 5 minutes per side.
• Add the onions, stirring often. When the onions are soft, add the remaining ingredients.
• Let simmer, covered, until eggplant is soft and tender. Serve alone or over a bed of rice.

MEDITERRANEAN CHICKEN MEDLEY WITH EGGPLANT AND FETA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
• Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
• Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
• Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
• Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.