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Rosemary Parmesan Chicken & Eggplant
5 from 15 votes

Rosemary Parmesan Chicken & Eggplant

This dish features skin-on chicken breasts stuffed optionally with Parmesan cheese, seasoned with fresh rosemary, garlic, and black pepper, accompanied by roasted or pan-fried Japanese eggplant and a tomato passata base. The chicken is pan-seared to a golden crust to lock in juices while the eggplant softens, creating a savory combination enhanced by the aromatic flavors of rosemary and Parmesan.

Servings: 4
Course: Others

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

    Cup of Yum
  1. Set the oven to 180 C / 350 F
  2. 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.
  3. I cut a slit with a paring knife into the thickest part of the chicken breast and slide in a slice of parmesan.
  4. 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.
  5. 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)
  1. 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
  2. Now turn off the heat, turn the chicken over and add the tomato sauce.
  3. Add the eggplant around the sides and middle between the chicken
  4. Then sprinkle with the grated parmesan
  5. 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.
  6. 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.