Home cooking. Chicken fillet with eggplant and tomatoes in a frying pan Chicken fillet with eggplant

20.12.2021

I bring to your attention a simple recipe that requires a minimum of effort, time and culinary skills. Tender chicken fillet baked with seasonal vegetables in the oven is suitable for a family dinner, and for breakfast on the weekend, and for gatherings with friends. The vegetable season is inexorably coming to an end, so hurry up and seize the moment!

Compound:

Eggplant - 1 piece
Tomatoes - 2 pieces
Chicken fillet - 400 grams
Onion - 1 piece
Garlic - 3 cloves
Hard cheese - 50 grams
Salt - 1/2 teaspoon
Mayonnaise - 1 tablespoon
Ground black pepper - 1/2 teaspoon
Dried Basil - 1 teaspoon
Odorless vegetable oil - 1 tablespoon

How to cook Chicken fillet baked with eggplant and tomatoes in the oven

Cut off the ends and cut lengthwise into thin slices. Lubricate the baking dish with vegetable oil, lay out the eggplant slices.

Cut the eggplant into slices, put in a baking dish

Cut the chicken fillet lengthwise, beat off through cling film, put on top of the eggplant.

Chicken fillet

Dip the tomatoes for 15 seconds in boiling water, peel, cut into slices.

Lay the tomatoes on top of the chicken. Salt, pepper.

Lay out the tomatoes

Cut the onion into half rings, mash slightly and put on top of the tomatoes.

Onion cut into half rings

Squeeze a drop of mayonnaise in several places and spread with a thin layer. I try not to use mayonnaise, but there are recipes in which you can’t do without it!

Add some mayonnaise

Finely chop the garlic and, together with dried basil, sprinkle over the mayonnaise. Of course, basil can be taken fresh or replaced with other spicy herbs. Grate the cheese on a medium grater, top the chicken fillet with eggplant and tomatoes with grated cheese.

Sprinkle with garlic, basil, grated cheese

Bake chicken fillet with eggplant and tomatoes in an oven preheated to 180 degrees for 30-35 minutes.

Chicken with eggplant and tomatoes in the oven in my family like to cook and eat on holidays. The dish is self-sufficient, it does not require an additional side dish. Vegetables and chicken always turn out juicy, and the whole dish is beautiful, thanks to the ruddy cheese crust. This dish is best served at the festive table in portions. If you have small, portion-sized heat-resistant forms, it is better to cook the chicken in them.

Let's prepare all the products for cooking chicken with eggplant and tomatoes in the oven. If you want to get a very dietary version of the dish, it is better to grill eggplants without oil, cheese and mayonnaise, then it is also better to exclude or replace them with low-fat varieties.

First of all, let's prepare the vegetables. Cut the eggplant into thin slices. Cut the tomato into thin slices. Chop parsley and garlic.

Fry the eggplant plates in a grill pan for 4 minutes on each side. Lubricate the bottom of the baking dish with vegetable oil. We lay out half of the eggplant plates slightly overlapping.

We cut the chicken breast in a thick edge and open it like a book, beat the fillet with a kitchen hammer and sprinkle with salt, pepper and chicken seasoning on both sides.

Put the chicken fillet in the form on the eggplants.

Spread the remaining eggplant strips on top of the chicken fillet. Lubricate the top of the eggplant with mayonnaise or sour cream.

Carefully place the tomato slices on top. Sprinkle them with chopped garlic and parsley.

Cheese can be grated, and if your cheese is already sliced in portioned plates, then lay them also overlap. Sprinkle the grated cheese evenly over the tomatoes. You can sprinkle paprika on top of the cheese, but this is more for beauty. We send the form with chicken to the oven preheated to 170 degrees C for 25-30 minutes.

In the process of cooking chicken with eggplant and tomatoes in the oven, a lot of juice will stand out, you can then drain it or make a sauce with it.

We serve the finished dish in portions.

It looks good on the festive table and it turns out very, very tasty. Bon appetit!

Hi all! I bring to your attention a very tasty summer combination - chicken with eggplant and tomatoes.

As soon as eggplants appear on the shelves at a nice price, I immediately prepare this wonderful and healthy dish.

Be sure to try it out! Even if you don't like eggplant very much, I promise: this recipe will not disappoint you;) Let's get started!

Ingredients:

So, a step-by-step recipe for chicken with eggplant and tomatoes:

Remove bitterness from eggplant
Fried chicken with vegetables
Stew with spices
Serve with garnish

First of all, let's prepare the eggplants: they need to be washed, cut off the "butt" on both sides and cut into circles or halves of the circles.

We send the eggplants to a deep bowl, stir a teaspoon of salt in a glass of water and pour over the eggplants so that bitterness comes out of them.

We remove the eggplants to the side and proceed to the preparation of the remaining ingredients: chop the onion.

We rub the carrots on a coarse grater.

We cut the chicken into small cubes.

Lightly fry the onion.

When the onion is fried a little, add the chicken. The pieces will stick together during frying, so be sure to separate them with a wooden spatula;)

Fry the chicken on all sides until white and add the carrots. Fry for a few minutes.

Slightly squeeze the eggplant out of the water and cut into small cubes. Only when I looked at the photos of this recipe, I saw that the eggplants were laid out in the shape of a heart :)) we have love with this dish :))

Add the eggplant to the chicken, stir and fry again for a few minutes over medium heat.

While the rest of the ingredients are fried, prepare the penultimate one: cut the tomatoes into cubes.

When the eggplants are golden, send the tomatoes to the pan.

Well, our dish is almost ready! My husband runs up to me and asks why it smells so delicious? :) The aromas really hover just wonderful. And to add a bright accent, we clean and pass a few cloves of garlic through the garlic press, salt and pour seasonings. No one can resist this smell for sure ;)

Stir, add a little boiling water, mix again, cover with a lid and simmer for literally 3-5 minutes. And after the specified time, we have a whole frying pan of a fragrant, colorful and very tasty dish!

Serve eggplant chicken with a side dish of your choice. Mashed potatoes with greens are the best in my opinion, but you can make your favorite side dish or see different side dishes here. All right, enough talking! I'm already drooling, so I set the table and go to dinner :)

Join the meal;) I will be glad to see your photos of this colorful dish - add them in the comments;) Let your summer be bright =) Bon appetit!