An excellent lunch for the whole family. Baked chicken breasts with garlic, cheese and tomatoes on a single baking sheet!
- Moderate preparation
- 5 portions
- 100 minutes
Baked dishes are very popular thanks to their many advantages. They are time-saving because you can do other things while baking, and they are also among the healthiest cooking methods, as they do not require a large amount of oil. This recipe for baked chicken breasts with eggplant and tomatoes is a great choice for a tasty and balanced lunch or dinner.
For 5 portions
Ingredients
Preparation procedure
- Eggplant preparation: Wash the eggplants and cut off the ends. Slice them into thin slices. Place the eggplant slices in a bowl, salt them and let stand for 20 to 30 minutes. After this time, drain the released juice.
- Chicken preparation: Wash the chicken breasts, dry and cut into 4 pieces. Place the meat in a bag or two layers of foil, season with salt and pepper.
- Preparation of tomatoes and garlic: Wash the tomatoes and slice into rounds. Peel and crush the garlic. Wash the dill and chop it into small pieces.
- Frying the eggplant: Heat the oil in a pan and fry the eggplant slices on both sides until they turn golden. Place the cooked eggplant slices on a paper towel to remove excess oil.
- Assembling the dish: Grease a baking dish with oil. Place a layer of eggplant slices on the bottom of the dish, cover with a layer of chicken. Add another layer of eggplants, followed by the remaining meat. Top with the tomato slices, sprinkle with the crushed garlic and add the grated cheese.
- Baking: Place the dish in a preheated oven at 180 °C. Bake for 25 minutes, until the meat is well cooked and the cheese is golden.
- Serving: After baking, let the dish cool for 10 minutes. Slice and serve.
Similar recipes
More recipes
Better homemade rolls than from the bakery: a simple recipe you can make every day
autumn
120 minutes
Sponge biscuits, Salko and cocoa: no-bake chocolate balls that disappear in a flash
appetizers
20 minutes