To prepare a tasty, fragrant and healthy dish, you do not need to use some exotic products and stand at the stove for hours. This material is dedicated to such a delicacy as baked chicken with eggplant in the oven. The two cooking options are fundamentally different from each other, while each of them is very good in its own way.
Oven baked eggplant with chicken breast
Summer is the time of the year when we simply have to eat more vegetables as much as possible so that the body receives a huge amount of vitamins and nutrients.
Eggplants and tomatoes are just one of the most valuable sources of trace elements, and chicken breast, as you know, belongs to the category of dietary products. By combining these ingredients, we can cook a wonderful eggplant and chicken fillet casserole in the oven. This will require the following list of products:
- Chicken fillet - 600 g;
- Young eggplant - 3 pcs.;
- Tomato - 3-4 pcs.;
- Hard cheese - 120-140 g;
- Garlic - 1-2 cloves;
- Vegetable oil - 2-3 tbsp. spoons;
- Greens (dill or parsley);
- Salt, a mixture of ground peppers.
Wash the eggplant, cut off the ends on both sides, cut into strips along the fruit, as shown in the photo below. Salt each slice, put everything in a bowl. After 15-20 minutes, rinse the strips with cold water, allow excess moisture to drain.
Cut the fillet into small plates, about 1.5 cm thick, wrap with cling film and beat off on both sides. Salt each piece of chicken, rub with spices, leave to marinate for half an hour.
Cut the tomatoes into rings, garlic must be passed through a press or chopped very finely with a knife. Rinse the greens thoroughly with cold water, chop.
Now let's start forming our casserole. Lubricate the bottom and sides of a heat-resistant container with vegetable oil, put half the eggplant slices in the first layer, overlapping, as shown in the photo. 
Next, lay the marinated chicken fillet pieces close to each other. Make another layer of eggplant and chicken. 
Put the tomato rings on top of the chicken meat, salt, pepper, and sprinkle with garlic and herbs. The final layer is grated cheese. 
Preheat the oven to 180-190 ° C, place the dishes with the workpiece in it for 25-30 minutes. Cover with foil to keep the cheese from burning. 
It is better to serve the casserole to the table not immediately from the oven, but after 10-15 minutes. Baked chicken with eggplant in the oven according to this recipe with a photo always turns out to be very fragrant, appetizing and tasty.
Eggplant boats with chicken in the oven
The abundance of various vegetables and fruits in the summer gives us the opportunity to create and cook all kinds of delicious dishes, fragrant with a magnificent aroma. This is a recipe for a very cool snack, namely eggplant stuffed with chicken, baked in the oven.
Although this dish is more positioned as an appetizer, you can serve it as a main course with some side dish. For cooking, we need the following ingredients:
- Eggplant - 6 pcs.;
- Chicken breast - 400 g;
- Sour cream - 200 ml;
- Fresh parsley - 1 small bunch;
- Garlic - 2-3 cloves;
- Sunflower oil - 3 tbsp. spoons;
- Salt, spices to taste.
Wash eggplant under cold running water, pat dry with paper towels. Pierce each fruit in several places with a fork, grease with vegetable oil. Place them on a baking sheet lined with parchment or parchment paper. 
Eggplant must be baked at a temperature of 180-190 ° C so that they become soft. This usually takes no more than 20-25 minutes. 
Remove the softened eggplants from the oven, wait until they cool down a bit so that you can continue to work with them. Cut each fruit in half lengthwise, carefully remove the pulp with a dessert spoon. Thus, you should get hollow boats, as shown in the photo. 
Boil the chicken fillet in boiling salted water until tender. After the meat has cooled, cut it into small cubes. 
Mix chicken with salt, spices, chopped parsley and garlic, passed through a press. Then add eggplant pulp, sour cream, mix everything thoroughly. 
Fill each boat with the resulting mass, carefully place on a baking sheet. It is necessary to bake stuffed eggplants at a temperature of 180-190 degrees for about 35-40 minutes. 
We hope this recipe has been helpful to you. Baked eggplant boats in the oven with chicken breast not only look appetizing, but also turn out to be very tasty, tender and fragrant. 
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 fillet baked with tomatoes and eggplant in the oven - A very tasty, satisfying dish that will decorate the table both on weekdays and on holidays. Tender and juicy meat, thanks to tomatoes, a layer of baked eggplant and a delicious cheese top - mmmm ... lick your fingers!
Ingredients
To cook chicken fillet with eggplant and tomatoes in the oven, you will need:
vegetable oil - 1 tbsp. l.;
eggplant - 1 pc.;
chicken fillet - 300 g;
garlic - 1 clove;
fresh tomatoes - 1-2 pcs.;
homemade mayonnaise or sour cream + a little mustard - to taste;
hard cheese - 100 g;
ground black pepper, spices, salt - to taste.
Cooking steps
Wash the eggplant, remove the tail. Cut into thin slices with a vegetable peeler or simply cut into thin slices. Salt a little and leave for 20 minutes, then drain the released liquid.
Enjoy your meal!
rutxt.ru
Chicken fillet with eggplant and tomatoes in the oven
Published 29.09.2017
Posted by: drug
Calories: Not specified
Time for preparing: Not specified
Chicken fillet with eggplant and tomatoes in the oven is a simple, tasty hot dish that can be cooked for a second lunch or served for dinner. There are two ways to bake chicken meat with vegetables in the oven - with and without pre-roasting. In this recipe, the ingredients were not previously fried, so the calorie content of the portion is small, the recipe is suitable for a diet menu. Replace mayonnaise with low-fat sour cream, and instead of high-fat cheese, sprinkle vegetables with cheese to reduce the calorie content of a serving a little more.
It will take 40 minutes to prepare, from the indicated ingredients you will get 2 servings.
Ingredients:
- chicken fillet - 350 g;
- eggplant - 200 g;
- tomato - 150 g;
- onion - 70 g;
- garlic - 1 tooth;
- mayonnaise - 20 g;
- cheese - 30 g;
- vegetable oil, salt, spices, herbs.
My chicken fillet, dry with paper towels, cut into long narrow slices. Sprinkle the chicken with salt to taste, add spices - ground paprika, black pepper, dried herbs.
Lubricate the baking dish with refined vegetable oil, spread the meat in an even layer.
Finely chop a small head of onion. Pass the garlic clove through a garlic press, mix with onions. Sprinkle the onion and garlic over the chicken.
Cut a ripe eggplant with an elastic blue skin into thin round slices 3-4 mm thick. Sprinkle chopped vegetables with salt to taste, sprinkle with vegetable or olive oil, mix.
Lay the eggplant slices on top of the chicken.
Then we cut fleshy red tomatoes into circles, salt, put them between eggplant slices.
We mix vegetables with mayonnaise or, if you need to prepare a less high-calorie dish, mix mayonnaise with sour cream in equal parts, or just use low-fat sour cream.
Then sprinkle the dish with grated cheese. We heat the oven to a temperature of 180 degrees Celsius.
We place the form in a preheated oven on a medium level, cook for 35 minutes until a golden brown crust forms.
Chicken fillet with eggplant and tomatoes served hot to the table. Sprinkle with fresh herbs before serving.
Bon appetit!
I also recommend cooking chicken fillet with vegetables in pots.
every-holiday.ru
Chicken fillet stewed with eggplant and tomatoes. photo recipe
Today's recipe is for those who, like me, love blue ones very much. Delicious, fragrant, juicy chicken fillet stewed with eggplant and tomatoes, it cooks quickly and very easily. Look at the photo, and you will succeed the first time!
Ingredients:(for 3 servings)
- 2 chicken fillets or 1 breast
- 600-700 g eggplant
- 3/4 cup mashed tomatoes
- 1 large onion
- 1-2 garlic cloves
- some greenery
- salt, pepper to taste
- a pinch of curry
- vegetable oil
Eggplants I try to choose young, which still have a rather tender skin and few seeds. Round eggplants are just great, but, unfortunately, they are not always on sale.
Cooking:
Chicken fillet cut into fairly large pieces.
Salt the fillet pieces, pepper and add a pinch of curry powder.
Mix well and fry in vegetable oil until slightly golden.
While the chicken is frying, cut the onion into small cubes.
Add it to the pan.
Continue to fry over low heat until the onion is translucent.
We wash the eggplants and quickly cut them into cubes with a side of about 1.5-2 cm.
When the onion begins to acquire a golden hue, put the chopped eggplants into the pan.
Add 2-3 tbsp. l. water, close the lid and keep on low heat for 10 minutes, until the eggplant becomes softer and decreases in volume.
In the meantime, prepare the tomato sauce. You can use fresh tomatoes - put them in boiling water for a minute, then remove the skin and grate on a coarse grater. And you can take ready-made pureed Passata tomatoes or tomatoes in their own juice. You will need about 3/4 cup in total.
When the eggplants have settled a little, salt them, pepper them, mix with onions and chicken fillet and pour over the mashed tomatoes.
Close the lid again and simmer over low heat for about 15 minutes. After this time, the dish will look something like this:
Add finely chopped parsley or cilantro and garlic passed through a press.
Stir, close the lid and immediately turn off the stove. Let it brew for at least 10 minutes, then serve to the table.
This is how, simply and quickly, chicken fillet stewed with eggplant and tomatoes is prepared. Believe me, it is very tasty, and besides, it is healthy. In the East, eggplant is generally called a longevity vegetable, it contains many substances that have a beneficial effect on the cardiovascular system and blood formation.
I have already published recipes for eggplant dishes that we often cook at home. These are, for example, eggplant stuffed with vegetables and baked in the oven. Or a delicious appetizer of fried eggplant, very similar to a dish of mushrooms.
Chicken fillet can also be cooked with green beans, very tasty, see the recipe here.
That's all for today. I wish you good luck and good mood!
Always cook with pleasure!
Smile! 🙂
Check out these "tasty" pages:
My new recipes to your mail
If you like my recipes, be the first to know about them. They will come directly to your mail, subscribe to the newsletter!
prosto-i-vkusno.com
Recipes for chicken with eggplant and tomatoes in the oven
Tender chicken meat goes well with spicy eggplant. Based on this food tandem, tasty and fragrant dishes are obtained. Today's publication contains the best chicken recipes baked with eggplant and tomatoes.
For the preparation of such dishes, you can use not only the whole bird, but its individual parts. The meat is washed, dried and processed, as required by the selected recipe. To make the chicken more juicy and soft, it is advisable to marinate it before heat treatment.
As for eggplant, young dense specimens with a thin skin are best suited for making casseroles. Such vegetables have a more pleasant and juicy taste. In addition, there is practically no solanine in them, which gives them bitterness. Overripe blue ones will have to be pre-peeled and kept in cold water. In addition, there is another simple way to get rid of bitterness. To do this, put the vegetables in a bowl, sprinkle with salt and leave for at least half an hour. Then they are rinsed and cooked as provided by the technology.
All chicken recipes with eggplant and tomatoes are extremely simple and do not require specific culinary skills. Some of them allow the addition of spices, herbs, mushrooms, zucchini and other vegetables. Such additions significantly change the taste and aroma of the final dish.
Classic variant
A casserole made using the technology described below allows you to add variety to your everyday menu. Since it contains only meat and vegetables, it is optimally suited for both adult and baby food. Before you cook eggplant with chicken and tomatoes, double-check if you have on hand:
- 3 large ripe tomatoes
- 150 grams of hard cheese.
- 5 medium chicken fillets.
- 3 small eggplants
- 3 cloves of garlic.
- 3 tablespoons vegetable oil.
- A bunch of dill and salt.
Blue ones are poured with cold water and left for at least half an hour. Then they are rinsed, wiped, cut in half and smeared with a mixture of vegetable oil and crushed garlic. Eggplants prepared in this way are placed on a baking sheet. Top with fillet pieces and tomato slices. All this is sprinkled with chopped dill and grated cheese and sent for subsequent heat treatment. Cook chicken fillet with eggplant and tomatoes in the oven at a moderate temperature for no longer than forty minutes.
Option with sour cream
This light summer casserole has a delicate taste and pleasant aroma. It is prepared from a minimum set of components, among which must be:
- Half a kilo of chicken.
- 200 grams of good hard cheese.
- 3 eggplants and tomatoes.
- A clove of garlic.
- A little not too fat sour cream.
- Salt, vegetable oil and fresh herbs.
The washed blue ones are cut into long thin slices, salted and left for at least half an hour. Then they are rinsed under cold water, dried and fried in vegetable fat. Browned eggplants are first placed on paper towels, and then in a heat-resistant form. Salted and beaten fillet and another layer of blue ones are laid out on top.
All this is covered with slices of tomatoes, chopped garlic and chopped herbs, and then smeared with sour cream and sprinkled with grated cheese. Chicken fillet casserole with eggplant and tomatoes is prepared in the oven at standard temperature. The average duration of heat treatment does not exceed twenty-five minutes.
Variant with onions
We draw your attention to another interesting recipe. The dish prepared according to it will be an excellent option for a family dinner. It has a spicy, moderately spicy taste and rich aroma. To bake chicken fillet with tomatoes and eggplant you will need:
- 180 grams of good hard cheese.
- A couple of chicken breasts.
- Medium eggplant.
- Large ripe tomato.
- 5 small cloves of garlic.
- Big bulb.
- 240 grams of mayonnaise.
- A couple of large spoons of mustard.
- 30 milliliters of olive oil.
- Salt, thyme and pepper.
The washed and dried chicken fillet is separated from the bone, cut into slices and beaten with a kitchen hammer. The meat treated in this way is smeared with a sauce made from part of the available mayonnaise, mustard, salt, thyme and pepper, and left for half an hour.
Pickled chops are placed on a baking sheet and covered with onion rings. Top spread eggplant cubes and crushed garlic, mixed with the remains of mayonnaise. All this is covered with circles of tomatoes, sprinkled with grated cheese and removed for heat treatment. Bake the dish at an average temperature for no longer than thirty-five minutes.
Variant with carrots
This dish is prepared in serving pots. Therefore, it can be served not only for an ordinary family dinner, but also for a dinner party. This recipe for chicken fillet with tomatoes and eggplant requires a specific list of products. To avoid complications, check in advance whether you have at your disposal:
- A couple of ripe tomatoes.
- 400 grams of chicken fillet.
- A couple of eggplants.
- Large bulb.
- Sweet bell pepper.
- Medium carrot.
- ½ cup not too fat sour cream.
- A teaspoon of curry.
- Salt and vegetable oil.
Chopped chicken fillet is fried in one pan, onions and carrots are sautéed in the second. Add cubes of pepper and eggplant to the browned vegetables and cook everything together for a couple of minutes. Roasted meat is laid out at the bottom of ceramic pots. Sauteed vegetables are placed on top and poured with sour cream, sour cream with curry and salt. The filled pots are sent for subsequent heat treatment. Cook chicken with eggplant and tomatoes in the oven at medium temperature until all ingredients are soft.
Variant with potatoes
Such a casserole is not only tasty, but also quite satisfying. Therefore, it can feed a large family. For this you will have to use:
- 800 grams of potatoes.
- Large eggplant.
- 600 grams of chicken fillet.
- 5 ripe tomatoes.
- A couple of large spoons of mayonnaise.
- Large bulb.
- ¼ teaspoon ground chili.
- Bay leaf, salt, vegetable oil and aromatic spices.
Cooking algorithm
Washed and peeled potatoes are cut into large pieces, mixed with a couple of tablespoons of vegetable fat, bay leaf, salt and spices, and then fried in a heated frying pan. The browned root crop is distributed along the bottom of the baking sheet.
On top lay out pieces of blue and slices of tomatoes, from which the skin was previously removed. All this is salted, sprinkled with vegetable oil and covered with chopped fillets marinated in a mixture of chopped onions, mayonnaise and spices. Bake chicken with tomatoes and eggplant in the oven, heated to one hundred and ninety degrees. Cooking time depends on how large the vegetables were cut. As a rule, it does not exceed forty minutes.
fb.ru
Chicken fillet with eggplant and tomatoes
Chicken fillet baked with tomatoes and eggplant in the oven is a very tasty, hearty dish that will decorate the table both on weekdays and on holidays. Tender and juicy meat, thanks to tomatoes, a layer of baked eggplant and a delicious cheese top - mmmm ... lick your fingers.
To cook chicken fillet with eggplant and tomatoes in the oven, you will need the following ingredients:
- vegetable oil - 1 tbsp. l.;
- eggplant - 1 pc.;
- chicken fillet - 300 g;
- garlic - 1 clove;
- fresh tomatoes - 1-2 pcs.;
- homemade mayonnaise or sour cream + a little mustard - to taste;
- hard cheese - 100 g;
- ground black pepper, spices, salt - to taste.
Cooking chicken fillet with eggplant and tomatoes in the oven:
- Wash the eggplant, remove the tail. Cut into thin corrugated slices with a vegetable cutter or simply cut into thin slices with a knife. Salt a little and leave for 20 minutes, then drain the released liquid.
- In a baking dish, well greased with vegetable oil, put a layer of eggplant overlapping.
- Put chopped garlic on the fillet. Lay out the next layer circles of tomatoes, greased with mayonnaise (you can grease with mayonnaise mixed with mustard).
Sprinkle with coarsely grated cheese. - Put in the oven, preheated to 180 degrees, for 25-30 minutes.
Delicious chicken fillet baked in the oven with eggplant and tomatoes, serve hot.
You may also be interested
domashniirestoran.ru
Chicken fillet with eggplant and tomatoes in the oven
Published 29.09.2017
Posted by: drug
Calories: Not specified
Time for preparing: Not specified
I suggest trying a very hearty and fragrant casserole of chicken breasts, eggplant and tomatoes in the oven. It is very important that this chicken fillet with eggplant and tomatoes in the oven is completely lean. In the description of the cooking recipe, I will show a simple way to fry vegetables with a minimum amount of oil, which I really liked because you feel exactly the taste of vegetables, and not the oil on which they were cooked. See what else you can cook from chicken fillet quickly and tasty.
Ingredients:
- chicken fillet - 2 pcs,
- soy sauce - 1 tbsp,
- eggplant - 2 pcs,
- tomatoes - 4 pcs,
- hard cheese - 130 gr,
- salt - to taste,
- sunflower oil - for frying.
Rinse fresh chicken fillet and pat dry with paper towels.
Cut the fillet into thin slices as in the photo.
Transfer the chicken meat to a deep bowl and pour over the soy sauce, mix. Place in the refrigerator to marinate for an hour.
Meanwhile, prepare the rest of the ingredients. Wash eggplant and tomatoes well. I used round eggplant, but you can also use regular ones.
Eggplant also cut into thin circles and salt.
Pour sunflower oil into a small bowl (it took me about 6 tbsp) and use a silicone pastry brush to grease the eggplants on both sides.
Fry in a hot pan without adding oil. In this way, eggplant will not take excess fat.
Fry all eggplants on both sides until lightly browned.
Now we start to form the casserole. Lay the eggplant in the bottom of a baking dish.
Remove the chicken fillet from the refrigerator and lightly salt. Lay the meat slices on top of the eggplant.
Also cut the tomatoes into thin circles and put them tightly on top of the chicken meat.
Cheese (I used Russian) grate on a coarse grater.
Sprinkle grated cheese over the tomatoes. Put in the oven for 45 minutes and bake at 180 degrees. chicken chops in the oven are very tasty.
Chicken fillet with eggplant and tomatoes in the oven is ready. Let it cool down a bit and serve.
Bon appetit!
namenu.ru
Chicken fillet with eggplant and tomatoes in a pan
Chicken fillet cooked with eggplant and tomatoes in a frying pan - a very tasty dish that can be served on its own or with a side dish of potatoes, pasta, various crumbly cereals. The dish is prepared quickly and easily, it turns out fragrant, rich, juicy and extremely tasty!
Ingredients
To cook chicken fillet with eggplant and tomatoes in a pan, you will need:
chicken fillet - 250 g;
eggplant (medium) - 1 pc.;
onions - 0.5 pcs.;
sweet bell pepper - 1 pc.;
fresh tomato - 1 pc.;
garlic - 1 clove;
salt, spices, ground black pepper - to taste;
hot water - 50-70 ml;
The summer menu is pleasantly distinguished by an abundance of all kinds of vegetables. They are easy to combine with different types of meat, creating incredible culinary masterpieces. Chicken with eggplant and tomatoes in the oven is another delicious dish that you can cook for your beloved family for dinner.
Having prepared this delicious poultry and vegetable casserole once, you will want to return to it again and again. Because it's very tasty. We have already baked chicken with and. Now it's the turn of the eggplants.
Food is prepared from the simplest ingredients, but the result is not an ordinary dish, but an exquisite meal. It is no coincidence that the recipe has become a favorite in our family, so I offer it to you.
Photos and explanations will help you quickly cope with the task. Chicken for dinner should be the very best!
It is permissible to meet guests with such a treat: it turns out to be delicious. Indeed, in addition to chicken fillet and blue ones, tomatoes and cheese are added here. This set of products goes well with each other.
Ingredients:
I repeat once again that the dish turns out to be incredibly tasty, so for a large family you can safely double the rate. The same should be taken into account by those who are waiting for guests. For a regular dinner, it is enough to take:
- eggplant - 2 pcs.;
- chicken fillet (in pure form) - 500-600 g;
- tomatoes - 2-3 pieces;
- sour cream - 150 ml;
- cheese - 150 g;
- garlic -1 clove;
- soy sauce (dark only) - 1 tbsp. l.;
- salt, spices - to taste;
- greens (you can have several sprigs of dill and parsley) - a small bunch;
- vegetable oil - 2 tbsp. l.
Cooking:
Step 1. Our dish will be fantastically tasty if the meat is pre-marinated, so first we will prepare the fillet. It must be washed, dried with a paper towel (towel), then cut into strips. Their size is not important at all, but make the thickness the same (1.5-2 cm).
We put the chicken in a bowl, add soy sauce, spices (you can only pepper), a little salt. We mix everything, we try to dump each piece in the marinade.
We leave the meat for 20-30 minutes, during which time it will absorb the necessary flavors.
Step 2. Let's move on to eggplants, which also need to be specially prepared.
It is no secret that this fruit often has bitterness. To get rid of it, I suggest salting the blue ones. We cut them into circles, as in the photo.
Then put the vegetables in a bowl, sprinkle with salt (1 tsp) and leave for 10-15 minutes. After cutting, rinse and dry.
Step 3. Do not forget about the rest of the ingredients. Cut the tomatoes into circles.
Step 4. Hard cheese gives this dish a special taste, it combines its components. We choose a delicious product. Italians would certainly use parmesan, and for this case I take Russian or Dutch. We rub it on a grater, as we do for salads or casseroles.
Step 5. We proceed to the assembly of the casserole when all the products are ready. Pour a couple of tablespoons of sunflower oil into the bottom of the mold or baking sheet. Arrange eggplant slices on top. By the way, I do not grease the form with a brush, but with one of the circles of vegetables.
Then lay out the marinated chicken, pour sauce over it, if it remains in the bowl.
Spread finely chopped garlic and half of the grated cheese on top.
It remains to lay out a layer of eggplant.
I top it all with sour cream. If you want a spicier dish, use mayonnaise. You can mix it with ketchup, but I like the tenderness of the chicken, which I want to keep.
Step 6. We send the prepared dish to the oven, preheated to 180º. Let it bake for 30-35 minutes. Then we push forward, sprinkle with cheese and send again to reach readiness for about 10 minutes.
Step 7. Before serving, it remains to sprinkle with finely chopped greens and let stand a little.
Here it is our delicious casserole, which we cooked so quickly in the oven. It can be served with a side dish, although the combination of meat and vegetables is a complete dish.
Oven Chicken Recipe with Eggplant, Tomatoes and Potatoes
A juicy fragrant dish with vegetables is prepared quickly and simply. Eggplants, tomatoes and potatoes go well together. Peppers and onions complete the food with their flavor. And mushrooms add a special piquancy.
You will need the following products:
- chicken fillet;
- 1 eggplant;
- 1 potato tuber;
- 1 egg;
- 1 bell pepper;
- 1 tomato;
- 1 onion;
- 150 g mushrooms;
- 3 cloves of garlic;
- sesame seeds;
- turmeric;
- herbs, salt, pepper.
How will we cook:
Divide the chicken fillet into two parts, free from films. Cut into plates. The thinner they get, the better.
Sprinkle the layers with spices, turmeric, paprika, pepper will do. Pass the garlic through the garlic, add a little vegetable oil to the gruel. Brush the layers of meat with this mixture. Put them in a separate bowl and leave to marinate.
Now let's prepare the vegetables. Onion cut into half rings. Peel the seeds from the pepper and divide into cubes. Mushrooms cut into plates, tomatoes and eggplant - in circles. Lightly sprinkle the blue vegetable with salt and fry the circles in a pan with vegetable oil.
Peel the potatoes and cut into chunks. In a separate bowl, sprinkle it with spices, salt and add a little vegetable oil.
All preparations are made, now it remains to lay out the products on a baking sheet. Put a piece of onion on the oiled bottom. The next layer is meat, on top of which is a row of eggplants.
Arrange the potatoes around the perimeter of the baking sheet to bake faster. With the next layer, lay out the mushrooms and another layer of meat.
Sprinkle with half rings of onion and bell pepper. Arrange tomato slices and the last layer of chicken fillet on the pepper.
So that the pieces of the top layer of meat do not dry out during baking, generously grease them with a beaten egg.
Sprinkle the layered blank with sesame seeds. Send a baking sheet to a preheated oven (200 degrees) for 40 minutes, covering it with foil.
Video on how to cook meat with eggplant and tomatoes in the sleeve
It is very convenient to bake meat in the oven with vegetables in the sleeve. The top layer of the dish does not dry out. All products placed in the sleeve are baked evenly, saturated with aromas and spices and their own juice. In the video, the author shows a dish with a rabbit and immediately emphasizes that it can be cooked in a chicken casserole bag without changing other ingredients.
To keep the chicken baked in the oven always different in taste, try to make changes in the next cooking. If the eggplant is pre-fried, the taste of the dish will sparkle with other flavor notes.
You can add other greens or bake in portions in small foil forms; Of great importance is the marinade for poultry. Try to marinate the meat on kefir or the Dish will turn out extraordinary!
- In contact with 0
- Google+ 0
- OK 0
- Facebook 0
