Having prepared slices of eggplant for the winter, you can enjoy deliciously juicy and low-calorie dishes based on this vegetable even outside the season. By experimenting with simple and affordable ingredients, you can discover a lot of new flavor combinations, and the following eggplant recipes baked with chicken breast in the oven will be an excellent source of inspiration.
Casserole with eggplant and chicken breast
This simple egg casserole is an ideal option for breakfast or light dinner. Among other things, all the preparatory work takes a few minutes.
Ingredients:
- eggplant - 740 g;
- onion - 85 g;
- hard cheese - 175 g;
- natural tomato sauce - 155 g;
- chicken fillet - 320 g;
- eggs - 2 pieces;
- cream - 40 ml.
Preparation
First of all, try eggplant, if the vegetables are bitter, then it is good to salivate them before roasting. Divide the vegetables into cubes of equal size and save with a small amount of vegetable oil until the onion is softened. Whip the eggs together with cream and a pinch of salt. Chicken fillet twist in minced meat or finely chop, and then fry until half cooked. Mix chicken with tomato sauce. In a small oiled form, lay out the filling of the vegetable mixture and the meat in the sauce, and then pour all the eggs. Cook the casserole for an hour at 180 degrees.
Chicken Breast Recipe with Eggplant in the oven
Correctly pickling the meat, and accompanied by a light side dish of tomatoes and eggplant, you can get a restaurant-level dish at home, with only a little effort.
Ingredients:
For chicken:
- chicken fillet - 4 pieces;
- balsamic vinegar - 55 ml;
- olive oil - 45 ml;
- lemon juice - 30 ml;
- garlic dried - 1 teaspoon;
- fresh garlic - 2 teeth.
For garnish:
- eggplant - 260 g;
- cherry tomatoes - 180 g;
- feta cheese - 45 g;
- basil leaves - 5 pcs.
Preparation
Marinating chicken can take from half an hour to whole days, so choose the option based on how much time you have. Naturally, the longer the fillet will stay in the marinade, the more pronounced will be its taste.
Combine the ingredients for the marinade and put the chicken into it. After half an hour, start heating the oven to 200 degrees. Place the eggplant slices and cherry tomatoes in the oven, pre-sprinkling the vegetables with oil and seasoning with a pinch of salt. Leave the vegetables in the oven for about 15 minutes. In parallel with the vegetable garnish, place in the oven and chicken fillet. Its preparation will take from 20 to 25 minutes, depending on the size. Lay the vegetables over the finished chicken. Serve chicken breast with eggplants and tomatoes, sprinkle the dish with feta cheese and basil greens.
Boiled eggplant with chicken breast
For obvious reasons, minced chicken breast is the most dietary. To avoid getting chicken skin and fat slices from other parts of the carcass, mincemeat is best prepared by yourself.
Ingredients:
- large eggplant - 1 pc. (about 700 g);
- zucchini - 80 g;
- onion - 40 g;
- champignons - 115 g;
- garlic - 1 tooth;
- chicken fillet - 240 g;
- fresh tomatoes - 40 g;
- cheese - 60 g;
- Dried oregano, basil - 1 / tsp spoon.
Preparation
Torsion the chicken fillet. Eggplant, divide in half and spoon remove the core, leaving the sides of a thickness of a centimeter. Cut the extracted pulp into cubes. In pieces of the same shape and size, divide the courgette and mushrooms. Rescue the vegetables with the mushrooms until soft, add minced meat and herbs, pinch of salt and minced garlic. Continue cooking until chicken is not fully cooked. Spread the meat in eggplant boats and sprinkle with cheese. Bake eggplants stuffed with chicken breast, about half an hour and serve, sprinkled with sliced tomatoes from above.