My friend Th. asked for more chicken recipes. I told myself I should not delay anymore and prepare a recipe at once. 😉 This is a very simple dish, but if you set it on the plate in a different way in can be served in a gathering. It is ideal for those days when you want to make something more special with a few simple ingredients.
You will need about 500 g. chicken fillets, 2 small eggplants and pesto sauce that you can make yourself very easily. You can always use a store-bought. In the original recipe eggplants are fried with some olive oil. I chose to cook them in the oven. Whichever way you choose, be sure to lay them on absorbent paper to dry away the oil.
Chicken & Eggplants with a Pesto Sauce
2016-01-24 22:00:48
Serves 4
A very simple but impressive dish
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Nutrition Facts
Serving Size
443g
Servings
4
Amount Per Serving
Calories 663
Calories from Fat 436
% Daily Value *
Total Fat 49g
76%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 34g
Cholesterol 106mg
35%
Sodium 138mg
6%
Total Carbohydrates 16g
5%
Dietary Fiber 9g
37%
Sugars 6g
Protein 42g
Vitamin A
2%
Vitamin C
10%
Calcium
4%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 500 g. / 1 lb. chicken fillets
- 2 small eggplants
- 150 g. basil pesto
- 2 tablespoons olive oil
- 4 sprigs fresh rosemary
- salt & pepper, to taste
Instructions
- Cut the chicken fillets cross into 8 thin slices. Season with salt and pepper and cook them in a nonstick skillet for about 3 minutes on each side, until golden browned.
- Cut the eggplants cross into 8 thin slices. Brush them with olive oil, season with salt and bake in preheated oven at 180 ° C / 356o F, until tender and cooked through, about 12-15 minutes. Lay on absorbent paper towels to dry away the oil.
- In a pan put 4 eggplant slices, spread some of the pesto sauce on top of them and place over the 4 slices of chicken. Spread some of the pesto sauce on the top side of the chicken and continue doing the same with the remaining eggplants.
- Finally, place the last 4 chicken pieces on the eggplant and place a sprig of fresh rosemary on top of it.
- Tie each serving carefully with 2 pieces of string so it won’t fall apart.
- Cover the pan with foil and bake at 180 ° C / 356o F, for about 10-12 minutes. Remove the foil and if necessary cook a little longer to get more color. Serve warm.
Notes
- To quickly make the pesto sauce, mix in a food processor the leaves of a bunch of basil, 40 g. grated parmesan cheese, 1 large garlic clove, 3 tablespoons olive oil, 40 g. pine nuts, salt and pepper.
Adapted from by the magazine "Cuisine Actuelle", August 2011
Adapted from by the magazine "Cuisine Actuelle", August 2011
The Healthy Cook https://thehealthycook.gr/
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