Chicken with eggplant-Maria Menounos Live with Kelly and Michael
By á-46826
Ingredients
- Sauce Ingredients:
- 2 big, long eggplants; sliced the long way (1/8 of an inchor about 5-7 slices)
- 1/4 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
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper or 1/2 teaspoon seeded and diced jalapeños
- 1 cup of feta cheese
- One 7-ounce can tomato sauce*
- One 10- to 12- ounce can diced tomatoes
- 1/2 cup olive oil
- 1/2 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.
Details
Preparation
Step 1
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.
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