Friday, September 18, 2009

Chicken Breasts Roasted on Tomatoes and Eggplant with Oregano

Chicken Breasts Roasted on Tomatoes and Eggplant with Oregano
4 servings

1 eggplant
3 Roma, or other ripe tomatoes
1 Tablespoon fresh oregano leaves (or 2 teaspoons dried, crumbled)
sea salt and freshly ground pepper (coarse grind)
4 chicken breast fillets
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella cheese

Preheat oven to 350* (F)

Line shallow rimmed baking pan with a silpat liner or parchment paper (for easy clean-up.)

Thickly slice eggplant (one slice for each chicken breast), place on lined baking pan, top with sliced tomatoes, oregano, salt and pepper.

Arrange chicken breasts on top of each eggplant/tomato stack. (At this point I like to brush or spray lightly with olive oil.)

Bake for 10 to 15 minutes, remove from oven and sprinkle each evenly with the mozzarella and parmesan. Continue baking until chicken is cooked through and cheese is bubbling and lightly browned. This will depend upon thickness of the chicken breasts. The average size breasts I used required an additional 25 to 30 minutes baking time.
(Test with instant thermometer to make sure chicken is cooked through, and has reached an internal temperature of at least 165* (F) .)

Garnish with additional fresh oregano or parsley if desired. Enjoy!

Recipe adapted from Donna Hay

Please click HERE to return to Once Upon a Plate.