Balsamic Chicken and Eggplant

Foodie Friday!

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French Food ~ And we all know French women don’t get fat! Balsamic Chicken & Eggplant

I saw some absolutely BEAUTIFUL eggplants in the produce section, which inspired me to pull out an old recipe from the summer I was obsessed with French food.  It’s simple and delicious!

Ingredients:

  • 1 eggplant cut lengthwise into 4 thick slices (fit chicken breasts) OR as I did, cut into enough rounds to match your chicken – I used boneless, skinless thighs And made 6….
  • (4) boneless, skinless chicken breasts – or see above
  • 1 14 oz can whole peeled tomatoes, cut into quarters – save some of the juice!
  • 2 tbsp capers, drained and rinsed
  • 1/4 cup balsamic vinegar
  • 1 tbsp olive oil + some for greasing the pan
  • 2 tbsp brown sugar or honey
  • 1/4 cup loosely packed basil leaves
  • fresh ground black pepper

Instructions:

1. Preheat oven to 400, oil baking dish – large enough to fit eggplant slices in a single layer ~ place eggplant in the dish and top each slice with chicken breast (or whatever)

2. Combine tomatoes, capers, vinegar, oil, 1/2 cup tomato juice, and sugar/honey- mix well.  Spread tomato mixture over chicken

3.  Bake until chicken is cooked through (the thighs took about 40 minutes, thinner pieces would be less; the recipe said 20-25 minutes, but those must have been thin chicken breasts)

~to serve, sprinkle with basil and pepper and spoon some of the yummy balsamic-tomato vinaigrette over the top!

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Fresh from the oven ~ each chicken sits atop a round of eggplant