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.

    4 people made this

    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

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C.
    2. Salt eggplant slices for 15 minutes, rinse with water and lay out on a lightly greased roasting dish in a single layer.
    3. Top the eggplant with the sliced chicken breast, sliced mushrooms and diced bacon.
    4. 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.
    5. Top with olives (optional).
    6. Place in the oven for approximately 25 minutes or until chicken is cooked through and eggplant is tender.

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