Easy Mediterranean Chicken
40 minutes
Eggplant, chicken breast and mushrooms blend with a light sauce and cherry tomatoes in the oven to form a healthy and very easy, tasty dinner. It's nice served over couscous.
MICHH71
4 people made this
Ingredients
Serves: 4
- 500g chicken breasts, sliced into strips.
- 1 medium eggplant, sliced into 2cm rounds
- 1/4 cup capers
- 1/4 cup (60ml) balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 punnet cherry tomatoes, cut in half
- 4 mushrooms sliced thinly
- 2 slices of bacon, diced
- 30g olives, optional
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Preheat oven to 180 degrees C.
- Salt eggplant slices for 15 minutes, rinse with water and lay out on a lightly greased roasting dish in a single layer.
- Top the eggplant with the sliced chicken breast, sliced mushrooms and diced bacon.
- In a medium bowl combine the balsamic vinegar, olive oil and sugar until well mixed. Add the capers and cherry tomatoes then spread over the chicken in the roasting dish.
- Top with olives (optional).
- Place in the oven for approximately 25 minutes or until chicken is cooked through and eggplant is tender.
