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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 eggplant, cut lengthwise into 4 thick slices
4 boneless, skinless chicken breasts
1 can (14 oz.) whole tomatoes, drained and cut into quarters
2 tbsp. capers, drained and rinsed (use the salted capers if possible)
1/4 cup balsamic vinegar
1 tbsp. olive oil, plus extra to lightly coat the baking dish
2 tbsp. brown sugar
1/4 cup loosely packed small, whole basil leaves
Freshly ground black pepper
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Directions:
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Preheat oven to 400°F. Lightly oil a baking dish, large enough to fit the eggplant slices in one layer. Place the eggplant in the prepared baking dish and top each slice with a chicken breast. Combine the tomatoes, capers, vinegar, oil and sugar and mix well. Spread this tomato mixture over the chicken breasts. Bake for 20-25 minutes or until the chicken is cooked through.
To serve:
Sprinkle the chicken with the basil leaves and serve.
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