Balsamic and Tomato Roast Chicken
by lisa | 27 July 2013 09:17
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
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
- Preheat the oven to 200 C (400F).
- Slice the eggplant lengthwise. My slices were about 1/4 inch (0.5cm) and I did not peel the eggplant.
- Lay the eggplant in the bottom of a baking dish.
- Lay a chicken breast (uncooked, but salted and peppered) on top of each eggplant slice.
- Drain and quarter the canned tomatoes.
- 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
Ready for the oven
- Bake 20-25 minutes or until the chicken is cooked through.
- Sprinkle fresh basil leaves over the top before serving.
Dinner is served
Balsamic and Tomato Roast Chicken
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
- Preheat the oven to 200 C (400F).
- Slice the eggplant lengthwise. My slices were about 1/4 inch (0.5cm) and I did not peel the eggplant.
- Lay the eggplant in the bottom of a baking dish.
- Lay a chicken breast (uncooked, but salted and peppered) on top of each eggplant slice.
- Drain and quarter the canned tomatoes.
- Mix the tomatoes, capers, balsamic, oil and honey (if using) in a small bowl and then spoon it over the chicken breasts.
- Bake 20-25 minutes or until the chicken is cooked through.
- 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.
3.1
https://swisspaleo.ch/balsamic-and-tomato-roast-chicken/
Source URL: https://swisspaleo.ch/balsamic-and-tomato-roast-chicken/