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Balsamic and Tomato Roast Chicken
Nov 23rd, 2004

Here's another quick recipe from the Cooking from the Pantry cookbook. The eggplant becomes very tender and really absorbs the tomatoey, vinegary sauce. I think you could use this same basic recipe but use mozzarella cheese instead of balsamic vinegar/sugar for an eggplant/chicken parmesan type dish. You might include some of the juice from the canned tomatoes in that case to offset for the missing liquid from the balsamic vinegar.

Balsamic and Tomato Roast Chicken
Serves 4

4 thick slices eggplant, cut lengthwise
4 chicken breast fillets
1 x 14 oz can whole peeled tomatoes, drained and quartered
2 tbsp salted capers, rinsed
cup balsamic vinegar
1 tbsp olive oil
2 tbsp brown sugar
cup whole basil leaves
cracked black pepper


Preheat the oven to 400F. Place the eggplant in the bottom of a baking dish and top each slice with a chicken breast. Combine the tomatoes, capers, balsamic, oil and sugar and spread over the chicken breast.

Bake for 20-25 minutes or until the chicken is cooked through. Sprinkle with the basil leaves and pepper and serve with an arugula salad.

-Donna Hay, Off the Shelf: Cooking from the Pantry
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Comments

Kevin made the balsamic chicken recipe yesterday. I get credit too, b/c I bought the ingredients and gave him the recipe. I loved the sauce, and the eggplant. chicken never thrills me, and this chicken was pretty unremarkable. any thoughts on another meat to make this recipe with?

-posted by Hetal on Mar 14th, 2006
oh, and I felt like the eggplant chicken thing needed a carb. I was still hungry after two servings--next time I'd serve it with brown rice or polenta.

-posted by Hetal on Mar 14th, 2006
I'm wondering if a nice firm-fleshed white fish might not work in this recipe. Maybe like halibut or cod? That might be tasty - I think the flaky fish would probably absorb the sauce more than the chicken. The cooking time for the fish would be much shorter though, so you'd probably have to bake the eggplant some ahead of time before adding the fish and sauce. Maybe sprinkle half the sauce over the eggplant and bake for 12-15 minutes, then add the fish, tomatoes, capers and rest of the sauce and bake for another 8 minutes or so.

-posted by Kymm on Mar 14th, 2006
© 2006, Kimberly Cooperrider | kymmco@excite.com