Eggplant with chicken in the oven recipes quickly. Chicken with eggplant in the oven - two great recipes with a photo
To prepare delicious, aromatic and healthy dish no need to use any exotic products and stand at the stove for hours. This article is dedicated to such a delicacy as baked chicken with eggplant in the oven. The two cooking options are radically different from each other, and each of them is very good in its own way.
Eggplant baked in the oven with chicken breast
Summer is the very time of the year when we are simply obliged to eat more vegetables as much as possible so that the body receives a colossal amount of vitamins and nutrients.
Eggplants and tomatoes are just one of the most valuable sources trace elements, and chicken breast, as you know, belongs to the category dietary products... By combining these ingredients, we can make a wonderful eggplant and chicken casserole in the oven. This will require the following list of products:
- Chicken fillet - 600 g;
- Young eggplants - 3 pcs.;
- Tomato - 3-4 pcs.;
- Cheese hard varieties- 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 eggplants, 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 cold water, allow excess moisture to drain.
Cut the fillet into small plates, about 1.5 cm thick, wrap with cling film and beat on both sides. Salt each piece of chicken, rub with spices, leave to marinate for half an hour.
Cut the tomatoes into rings, the garlic must be passed through a press or very finely chopped with a knife. Rinse the greens thoroughly with cold water, chop.
Now let's start shaping our casserole. Lubricate the bottom and sides of the heat-resistant container vegetable oil, in the first layer, lay out half of the eggplant slices, overlapping, as shown in the photo. 
Next, lay out the marinated chicken fillet pieces tightly to each other. Make another layer of eggplant and chicken. 
Put the tomato rings on top of the chicken meat, salt and pepper, and sprinkle with garlic and herbs. The final layer is grated cheese. 
Preheat the oven to 180-190 ° C, place the cookware with the workpiece in it for 25-30 minutes. Cover the mold with foil to prevent the cheese from burning. 
It is better to serve the casserole 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 prepare all kinds of delicious dishes, fragrant with a great aroma. This is a recipe for a very cool snack, namely - stuffed with chicken eggplant baked in the oven.
Although this dish is more positioned as an appetizer, you can also serve it as a main dish with some kind of 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 the eggplants under cold running water, wipe dry with paper towels. Pierce each fruit in several places with a fork, brush with vegetable oil. Transfer them to a baking sheet lined with parchment or baking paper. 
Eggplant must be baked at 180-190 ° C to soften. This usually takes no more than 20-25 minutes. 
Remove the softened eggplants from the oven, wait until they cool slightly so that you can work with them further. Cut each fruit in half lengthwise, carefully remove the pulp with a dessert spoon. Thus, hollow boats should be obtained, 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 the chicken with salt, spices, chopped parsley and pressed garlic. Then add eggplant pulp, sour cream, mix everything thoroughly. 
Fill each boat with the resulting mass, carefully lay out on a baking sheet. It is necessary to bake the stuffed eggplants at a temperature of 180-190 degrees for about 35-40 minutes. 
We hope this recipe was useful 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 aromatic. 
Chicken fillet baked with tomatoes and eggplants in the oven - very delicious, hearty dish, which will decorate the table both on weekdays and on holidays. Delicate 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 peeler, or simply cut into thin slices. Salt a little and leave for about 20 minutes, then drain the separated liquid.
Enjoy your meal!
rutxt.ru
Chicken fillet with eggplant and tomatoes in the oven
Published by 29.09.2017
Posted by: Drug
Calorie content: Not specified
Cooking time: Not indicated
Chicken fillet with eggplant and tomatoes in the oven is a simple, tasty hot dish that can be prepared for lunch or served for dinner. There are two ways to bake chicken with vegetables in the oven - with pre-frying and without. In this recipe, the ingredients were not pre-fried, so the calorie content of the portion is small, the recipe is suitable for a dietary menu. Replace mayonnaise with low-fat sour cream, and sprinkle vegetables with feta cheese instead of fatty cheese to further reduce the calorie content of a portion.
It will take 40 minutes to cook, from the indicated ingredients you will get 2 servings.
Ingredients:
- chicken fillet - 350 g;
- eggplant - 200 g;
- tomato - 150 g;
- onions - 70 g;
- garlic - 1 tooth;
- mayonnaise - 20 g;
- cheese - 30 g;
- vegetable oil, salt, spices, herbs.
Wash the chicken fillet, dry it with paper towels, cut into long narrow slices. Sprinkle the chicken with salt to taste, add spices - ground paprika, black pepper, dried herbs.
Grease the baking dish with refined vegetable oil, spread the meat in an even layer.
Finely chop a small head onions... Pass the garlic clove through a garlic press, mix with onions. Pour the onion and garlic onto the chicken.
Cut ripe eggplant with elastic blue skin into thin round slices 3-4 millimeters thick. Sprinkle the chopped vegetables with salt to taste, sprinkle with vegetable or olive oil, mix.
Place the eggplant slices on top of the chicken.
Then we cut the fleshy red tomatoes into slices, salt, put between the eggplant slices.
We mix vegetables with mayonnaise or, if you need to cook 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.
Place the mold in a preheated oven on a medium level, cook for 35 minutes until a golden brown crust forms.
Serve hot chicken fillet with eggplant and tomatoes. 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. Photorecept
Today's recipe is for those who, like me, are very fond of blue ones. Delicious, aromatic, juicy chicken fillet, stewed with eggplant and tomatoes, 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 cloves of garlic
- some greenery
- salt, pepper to taste
- a pinch of curry
- vegetable oil
I try to choose young eggplants, which still have a rather delicate skin and few seeds. Round eggplants are just great, but, unfortunately, they are not always on sale.
Preparation:
Cut the chicken fillet into large enough pieces.
Salt and pepper the fillet pieces and add a pinch of curry powder.
Mix well and fry in vegetable oil until slightly golden brown.
While the chicken is fried, cut the onion into small cubes.
Add it to the pan.
Continue frying over low heat until the onions are transparent.
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 in the pan.
Add 2-3 tbsp. l. water, close the lid and keep on low heat for 10 minutes, until the eggplants become softer and decrease in volume.
In the meantime, let's cook tomato sauce... Can be used fresh tomatoes- put them in boiling water for a minute, then remove the skin and grate on a coarse grater. Or you can take ready-made mashed Passata tomatoes or tomatoes in 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 grated tomatoes.
Close the lid again and simmer over low heat for 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.
This is how, simply and quickly, chicken fillet is prepared, stewed with eggplant and tomatoes. Believe me, this 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 hematopoiesis.
I have already published recipes for eggplant dishes, which we often cook at home. These are, for example, eggplants, stuffed with vegetables and baked in the oven. Or delicious snack from fried eggplant very similar to a mushroom dish.
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! 🙂
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Oven Eggplant and Tomato Chicken Recipes
Delicate chicken meat goes well with savory eggplant. Delicious and aromatic dishes are obtained on the basis of this food tandem. Today's publication contains best recipes chicken baked with eggplant and tomatoes.
To prepare 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 cooking casseroles. Such vegetables are 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 first peeled from a thick peel and kept in cold water. Plus, there is another easy 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 prepared as provided by the technology.
All recipes for chicken with eggplant and tomatoes are as simple as possible 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 version
A casserole made using the technology described below allows you to add variety to your daily menu. Since it contains only meat and vegetables, it is optimal for both adults and baby food... Before you cook eggplant with chicken and tomatoes, double-check to see if you have:
- 3 large ripe tomatoes.
- 150 grams of hard cheese.
- 5 medium chicken fillets.
- 3 small eggplants.
- 3 cloves of garlic.
- 3 tablespoons of vegetable oil.
- A bunch of dill and salt.
The little 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 slices of fillet and tomato slices. All this is sprinkled with chopped dill and grated cheese and sent to the next heat treatment... Prepare chicken fillet with eggplant and tomatoes in the oven at a moderate temperature for no longer than forty minutes.
Sour cream option
This light summer casserole is different delicate taste and a pleasant aroma. She prepares from minimum set components, among which must be:
- A pound of chicken fillet.
- 200 grams good cheese hard varieties.
- 3 eggplants and 3 tomatoes.
- A slice of garlic.
- A little not too fatty 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. The browned eggplants are first placed on paper towels and then in an ovenproof dish. Top with salted and beaten fillets and another layer of blue ones.
All this is covered with slices of tomatoes, chopped garlic and chopped herbs, and then smeared with sour cream and sprinkled with grated cheese. Prepare a chicken fillet casserole with eggplant and tomatoes in the oven at a standard temperature. The average duration of heat treatment does not exceed twenty-five minutes.
Onion option
We draw your attention to one more interesting recipe... A dish prepared according to it will be an excellent option for a family dinner. It has a spicy, moderately pungent taste and rich aroma. To bake chicken fillet with tomatoes and eggplant you will need:
- 180 grams of good hard cheese.
- Pair chicken breasts.
- Medium eggplant.
- Large ripe tomato.
- 5 small cloves of garlic.
- Large onion.
- 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 off with a kitchen hammer. The meat processed in this way is smeared with a sauce made from some of the available mayonnaise, mustard, salt, thyme and pepper, and left for half an hour.
Place the pickled chops on a baking sheet and cover onion rings... Place eggplant cubes and crushed garlic mixed with the remains of mayonnaise on top. All this is covered with slices of tomatoes, sprinkled with grated cheese and put away for heat treatment. The dish is baked at medium temperature for no longer than thirty-five minutes.
Carrot option
This dish is prepared in portioned pots. Therefore, it can be served not only to the usual family dinner but also to the dinner party. This recipe chicken fillet with tomatoes and eggplants requires a specific list of products. To avoid complications, check in advance if you have at your disposal:
- A couple of ripe tomatoes.
- 400 grams of chicken fillet.
- A couple of eggplants.
- Large onion.
- Sweet bell pepper.
- Medium carrot.
- ½ cup not too fatty sour cream.
- A teaspoon of curry.
- Salt and vegetable oil.
In one frying pan, chopped chicken fillet is fried, in the second, onions and carrots are sautéed. Add pepper and eggplant cubes to the browned vegetables and cook everything together for a couple of minutes. Fried meat is placed on the bottom of ceramic pots. Place sautéed vegetables on top and pour sour cream, curry and salt over them. 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.
Option with potatoes
This casserole turns out to be not only tasty, but also quite satisfying. Therefore, it can feed a large family. To do 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 onion.
- ¼ teaspoon chili powder.
- Bay leaves, salt, vegetable oil and aromatic spices.
Cooking algorithm
Washed and peeled potatoes are cut in large pieces, mixed with a couple of tablespoons of vegetable fat, bay leaves, salt and spices, and then fried in a preheated skillet. The browned root vegetable is distributed over the bottom of the baking sheet.
Pieces of blue and slices of tomatoes, from which the skin was previously removed, are laid out on top. All this is salted, sprinkled with vegetable oil and covered with chopped fillets marinated in a mixture of chopped onions, mayonnaise and spices. Chicken with tomatoes and eggplants is baked in an oven heated to one hundred and ninety degrees. The cooking time depends on how large the vegetables have been cut. As a rule, it does not exceed forty minutes.
fb.ru
Chicken fillet with eggplant and tomatoes
Chicken fillet baked with tomatoes and eggplants in the oven is a very tasty, hearty dish that will decorate the table both on weekdays and on holidays. Delicate 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 about 20 minutes, then drain the separated liquid.
- Put an overlapping layer of eggplant in a baking dish, well greased with vegetable oil.
- Put chopped garlic on the fillet. The next layer is to spread the tomato slices, greased with mayonnaise (you can grease with mayonnaise mixed with mustard).
Sprinkle with grated cheese. - Put in the oven, preheated to 180 degrees, for 25-30 minutes.
Delicious chicken fillet baked in the oven with eggplants and tomatoes, serve hot.
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domashniirestoran.ru
Chicken fillet with eggplant and tomatoes in the oven
Published by 29.09.2017
Posted by: Drug
Calorie content: Not specified
Cooking time: Not indicated
I suggest trying a very hearty and aromatic casserole of chicken breasts, eggplant and tomatoes in the oven. It is very important that this chicken fillet with eggplants and tomatoes in the oven is completely low-fat. In the description of the cooking recipe, I will show a simple way to fry vegetables with a minimum amount of oil, which I myself 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 the fresh chicken fillet and pat dry with a paper towel.
Cut the fillets into thin slices as in the photo.
Transfer the chicken to a deep bowl and pour over soy sauce, mix. Put in the refrigerator to marinate for an hour.
In the meantime, prepare the rest of the ingredients. Rinse the eggplants and tomatoes well. I used round eggplants, but you can also use regular ones.
Cut the eggplants into thin slices and season with salt.
Pour sunflower oil into a small bowl (it took me about 6 tablespoons) and brush the eggplant on both sides with a silicone pastry brush.
Fry in a heated pan without adding oil. In this way, the eggplants will not take in excess fat.
Fry all the eggplants on both sides until lightly browned.
Now we begin to shape the casserole. Put the eggplants on the bottom of the baking dish.
Remove the chicken fillet from the refrigerator and lightly salt. Place the meat slices on top of the eggplant.
Cut the tomatoes into thin slices and place tightly over the chicken.
Grate cheese (I used Russian).
Sprinkle grated cheese on top of the tomatoes. Place in the oven for 45 minutes and bake at 180 degrees. chicken fillet chops in the oven are very tasty.
Chicken fillet with eggplant and tomatoes in the oven is ready. Let it cool slightly and serve.
Bon Appetit!
namenu.ru
Chicken fillet with eggplant and tomatoes in a pan
Chicken fillet cooked with eggplant and tomatoes in a pan - very tasty dish which can be submitted to independent form 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 unusually tasty!
Ingredients
To prepare chicken fillet with eggplants 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;
My family loves to cook and eat chicken with eggplant and tomatoes in the oven on holidays. The dish is self-sufficient, no additional side dish is required. Vegetables and chicken are always juicy, and the whole dish is beautiful, thanks to the ruddy cheese crust... This dish is best served on a festive table in portions. If you have small, heat-resistant portion molds, it is best to cook the chicken in them.
Let's prepare all the products for cooking chicken with eggplant and tomatoes in the oven. If you want to get very dietary option dishes, eggplants are better for grilling without oil, cheese and mayonnaise, then it is also better to exclude or replace with low-fat varieties.
First of all, let's prepare the vegetables. Cut the eggplant into thin plates. Cut the tomato into thin slices. Chop the parsley and garlic.
Fry the eggplant plates in a grill pan for 4 minutes on each side. Grease the bottom of the baking dish with vegetable oil. We spread half of the eggplant plates with a little overlap.
Cut the chicken breast in a thick rim and open it like a book, beat off the fillet with a hammer and sprinkle with salt, pepper and chicken seasoning on both sides.
Place the chicken fillet in a dish over the eggplant.
Distribute the remaining strips of eggplant on top of the chicken fillet. Lubricate the top of the eggplant with mayonnaise or sour cream.
Gently spread the tomato circles on top. Sprinkle them with chopped garlic and parsley.
The cheese can be grated, and if you have cheese already cut into portions, then lay them out with an overlap. With the grated cheese, simply sprinkle the tomatoes evenly. You can sprinkle the cheese with paprika on top, but this is more for beauty. We send the form with chicken to the oven preheated to 170 degrees C for 25-30 minutes.
In the process of cooking chicken with eggplants and tomatoes, a lot of juice will stand out in the oven, you can then drain it or make a sauce with it.
Serve the finished dish in portions.
It looks good on the festive table and turns out to be very, very tasty. Bon Appetit!
