Balsamic and Tomato Roast Chicken

Balsamic and Tomato Roast Chicken
  • Sumo

This is a meal that presents really well and looks like you put effort into it, but actually it’s super fast and easy to make. It’s a recipe that I adapted from something in Donna Hay’s ‘Off the Shelf’ cookbook. I’ve just borrowed several cookbooks from a friend and will be seeing what I can “reinvent” in a real food paleo way.

Super easy

Super easy

Ingredients

  • 1 eggplant, cut lengthwise into slices
  • 4 chicken breasts (we only made 3)
  • 400 grams (14oz) can of whole peeled tomatoes, drained and quartered
  • 2 Tablespoons capers
  • 1/4 cup (2oz) balsamic vinegar
  • 1 Tablespoon olive oil
  • 1 Tablespoon honey (optional–I think it’s sweet enough without it)
  • Handful of fresh basil leaves
  • Salt and pepper to taste

What to do

  1. Preheat the oven to 200 C (400F).
  2. Slice the eggplant lengthwise. My slices were about 1/4 inch (0.5cm) and I did not peel the eggplant.
  3. Lay the eggplant in the bottom of a baking dish.
  4. Lay a chicken breast (uncooked, but salted and peppered) on top of each eggplant slice.
  5. Drain and quarter the canned tomatoes.
  6. Mix the tomatoes, capers, balsamic, oil and honey (if using) in a small bowl and then spoon it over the chicken breasts.
    Mix together in a small bowl

    Mix together in a small bowl

    Ready for the oven

    Ready for the oven

     

  7. Bake 20-25 minutes or until the chicken is cooked through.
  8. Sprinkle fresh basil leaves over the top before serving.

    Dinner is served

    Dinner is served

Balsamic and Tomato Roast Chicken

Yield: 4 servings

Ingredients

  • 1 eggplant, cut lengthwise into slices
  • 4 chicken breasts (we only made 3)
  • 400 grams (14oz) can of whole peeled tomatoes, drained and quartered
  • 2 Tablespoons capers
  • 1/4 cup (2oz) balsamic vinegar
  • 1 Tablespoon olive oil
  • 1 Tablespoon honey (optional--I think it's sweet enough without it)
  • Handful of fresh basil leaves
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 200 C (400F).
  2. Slice the eggplant lengthwise. My slices were about 1/4 inch (0.5cm) and I did not peel the eggplant.
  3. Lay the eggplant in the bottom of a baking dish.
  4. Lay a chicken breast (uncooked, but salted and peppered) on top of each eggplant slice.
  5. Drain and quarter the canned tomatoes.
  6. Mix the tomatoes, capers, balsamic, oil and honey (if using) in a small bowl and then spoon it over the chicken breasts.
  7. Bake 20-25 minutes or until the chicken is cooked through.
  8. Sprinkle fresh basil leaves over the top before serving.

Notes

If you include dairy in your diet, this would probably taste lovely with a slice of your favorite cheese slid between the eggplant and the chicken or a fresh shaving of Parmesan over the top.

http://swisspaleo.ch/balsamic-and-tomato-roast-chicken/

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4 Comments

  1. I made this on Saturday. I prepared everything on Friday night (added some fresh garlic) and let it marinate overnight. It was amazing! I loved the simplicity of it. Thanks for sharing 🙂

    • Hi Natalia,
      I’m so glad you enjoyed it! Thanks for taking the time to stop by and let me know 🙂

  2. This is my new favorite way to prepare eggplant. Yum!