Menu Enter a recipe name, ingredient, keyword...

Chicken with eggplant-Maria Menounos Live with Kelly and Michael

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • Sauce Ingredients:
  • 2 big, long eggplants; sliced the long way (1/8 of an inch—or 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.

You'll also love

Review this recipe

Best Eggplant Parm So Far Eggplant Stroganoff