Chicken with eggplant-Maria Menounos Live with Kelly and Michael

Chicken with eggplant-Maria Menounos Live with Kelly and Michael

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    big, long eggplants; sliced the long way (⅛ of an inch—or about 5-7 slices)

  • ¼

    cup olive oil, plus extra for brushing

  • 1

    pound boneless, skinless chicken breast, diced, or Portobello mushrooms (sauté them first)

  • 1

    medium yellow onion, diced

  • 1

    teaspoon garlic powder

  • 1

    teaspoon ground black pepper

  • ½

    teaspoon salt

  • ½

    teaspoon crushed red pepper or ½ teaspoon seeded and diced jalapeños

  • 1

    cup of feta cheese

  • Sauce Ingredients:

  • One

    7-ounce can tomato sauce*

  • One

    10- to 12- ounce can diced tomatoes

  • ½

    cup olive oil

  • ½

    cup diced yellow onion

  • 1

    tablespoon garlic, minced

  • 1

    tablespoon ground black pepper

  • Note: Instead of canned sauce, another option is to dice 6 to 8 fresh tomatoes and cook for 15 minutes.

Directions

Preheat the oven to 350ºF. Spray or brush the eggplant slices with oil. Place them in a baking dish and bake until they get some color, about 10 minutes. Take them out of the oven to cool. In a sauté pan, cook the chicken in the ¼ cup of oil until golden brown on all sides. Add the onion, spices, and peppers and cook for a few more minutes. Let cool. Place one tablespoon of the chicken into the middle of an eggplant slice. Wrap the eggplant around the chicken and place the roll on a baking pan. Repeat until you run out of chicken. To prepare the sauce, in a small saucepan over medium heat, cook all the ingredients together for 7 minutes. Spoon the sauce over the top of the eggplant rolls. Sprinkle one cup of feta cheese on top of eggplant rolls. Bake for 30 Min.


Nutrition

Facebook Conversations