Baked Chicken with Eggplant, Tomato and Mozzarella


Baked Chicken with Eggplant, Tomato and Mozzarella
Servings: 4


2 tablespoons olive oil
1 small eggplant, sliced into 1cm thick slices lengthwise
4 chicken breasts, skinned and boned
400g can Italian diced tomatoes
250g mozzarella cheese, thinkly sliced
basil leaves to garnish

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100028


You've got to love the taste of fresh mozzarella cheese.  Buy the best you can afford, I say, and use it sparingly.


Preheat oven to 180C.  Lightly grease an ovenproof dish.

Heat the olive oil in a frying pan.  Add the eggplant slices and cook over medium heat for 4-5 minutes on each side or until golden brown and tender.

Place the chicken breasts into the prepared dish.  Place a slice of eggplant on each breast, then top each with tomatoes and slices of mozzarella.

Bake for 25-35 minutes or until cooked through and the cheese is golden.

Garnish with the basil leaves and serve immediately.


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