Rosemary Parmesan Chicken & Eggplant
User Reviews
5
-
Servings
4
-
Course
Others
Rosemary Parmesan Chicken & Eggplant
Description
The recipe centers on four skin-on chicken breasts, optionally stuffed with slices of Parmesan cheese, which add a rich, savory element. Fresh rosemary sprigs and garlic give the dish fragrant herbal and pungent notes. The chicken breasts are rubbed with oil, rosemary leaves, salt, and freshly ground black pepper before being seared skin-side down in a hot skillet to develop a deep golden crust. Sliced onions are softened in the pan alongside garlic and remaining rosemary to build flavor.
Japanese eggplants, cut in halves and either roasted until golden or pan-fried, provide a tender and slightly sweet contrast to the savory chicken and tangy tomato passata used in the preparation. The combination of textures and the herbaceous seasoning give the dish depth. The chicken's timely searing and oven roasting ensure a juicy interior with a crisp exterior.
This meal pairs well with pasta, rice, or quinoa, complementing its rich flavors. The recipe also advises managing cooking steps if the skillet is not large enough by browning chicken first, then softening onions and garlic before baking the chicken to finish cooking.
Ingredients
- 4 chicken breast this adds more flavour and colour, skin on
- 25 gm Parmesan Cheese to be stuffed inside the breast- optional, cut into 4 slices
- 2 -3 rosemary sprigs
- 2 cloves garlic
- 1 onion finely sliced
- 1 capsicum small, red
- 4 Japanese eggplant the long skinny ones or 1 small eggplant
- 40 ml olive oil (2 Tablespoon)
- 500 ml tomato passata puree, 2 cups
- salt
- black pepper
- 100 gm Parmesan Cheese or more if you like
- salt freshly ground
- black pepper freshly ground
Instructions
- Set the oven to 180 C / 350 F
- Cut the Japanese eggplants in half and toss them in some olive oil and salt and pepper and roast for 10 minutes or till golden. Alternatively you can pan fry them till softened. Set aside on some kitchen paper.
- I cut a slit with a paring knife into the thickest part of the chicken breast and slide in a slice of parmesan.
- Dry the breasts with a paper towel and put into a bowl with a Table spoon or two of oil and the leaves from 1 of the sprigs of rosemary. Sprinkle with a 1/2 teaspoon salt and a grind of black pepper.
- Heat the skillet or baking dish to very hot and add the Chicken skin side down. Leave the Chicken like that till it is very dark golden just lifting the corners each couple of minutes to check. While the chicken is browning add the finely sliced onion in the spare spaces of the pan and move them around till they start to soften. Add the garlic and the extra sprig of rosemary and keep moving it.
( Prepare the pasta, rice or Quinoa)
- The chicken will keep cooking and you can move the onion around in the spaces till it is softened.** and onion should take about the same time to
- Now turn off the heat, turn the chicken over and add the tomato sauce.
- Add the eggplant around the sides and middle between the chicken
- Then sprinkle with the grated parmesan
- Put the skillet into the hot oven and bake for 10 minutes . The chicken will be done in this time but check the interior temperature by skewering with a knife and feeling that the tip of the knife feels hot. Still unsure,? Put a cut into one piece of chicken through the thickest part. Chicken breast cooks very quickly and drys out just as quickly.
- Serve with Quinoa or pasta.
Notes
- Roast or pan-fry the eggplant in advance as the chicken's baking time is insufficient to fully soften it.
- If skillet space is limited, brown chicken first, remove it, then soften onions and garlic before returning the chicken to bake.
User Reviews
Overall Rating
5
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