Chicken fillet with eggplant. Chicken fillet with eggplant and tomatoes in a frying pan Fillet with eggplant

Cut the chicken fillet across the fibers into long pieces - plates.

Peel the eggplant, garlic and onion, remove the stalk with seeds from the bell pepper. Cut the eggplant into half circles, place in a frying pan with heated vegetable oil. Salt a little.

Fry the eggplant over medium heat, stirring, for 4-5 minutes, then add the onion cut into thin quarters or half rings and the bell pepper, cut into strips, but not too thin.

Fry eggplants, onions and peppers together for 4 minutes, stirring, then add diced fresh tomato to the pan, salt, pepper, sprinkle with spices, pour in a little hot water.

Stir and put chicken fillet plates on top of the vegetables (you don’t need to salt or pepper the chicken).

Cover the pan with a lid and simmer over low heat for about 5 minutes, then mix the vegetables with the chicken, add chopped garlic, mix again. Cover the pan with a lid again, simmer everything together over medium heat for 5-7 minutes.

After turning off the gas, leave the dish under the closed lid for 5-6 minutes, then you can serve it to the table, sprinkled with herbs. Chicken fillet cooked with eggplant and tomatoes in a pan is fragrant, juicy and very tasty.

Chicken fillet with eggplant and tomatoes- an original casserole with a unique taste. This is a very nutritious and at the same time, quite easy to prepare dish. Chicken fillet is baked in the oven with vegetables and cheese, while the dish is covered with a delicious cheese crust! When roasted in meat and vegetables, the natural taste and aroma, as well as almost all useful substances, are preserved. The dish with this form of preparation remains juicy and, relatively, dietary.

I use chicken fillet in combination with various vegetables and fruits, because of its delicate amazing taste. Here, for example, I described how I cook baked, and in this article - - the preparation of fillets stuffed with cheese and pineapples is described. In addition, chicken fillet is a very suitable ingredient for many salads, such as or.

But back to our today's recipe. Chicken fillet with eggplant. To prepare this dish, we need vegetables, meat and herbs. We will cook in the oven on a baking sheet.

The number of these products is designed for 6-8 servings. If necessary, adjust the number of components taken as you wish.

What you need to cook chicken fillet with eggplant:

products

• 3 pieces of chicken fillet (about 800-900g);
• 5 pieces of small eggplant;
• 5 pieces of elastic fresh medium-sized tomatoes;
• 100-125 grams of hard cheese;
• 2 cloves of garlic;
• 100-150 grams of low-fat mayonnaise;
• a bunch of parsley (or other herbs to your taste);
• vegetable oil for frying;
• salt;
• ground pepper.

How to cook chicken fillet with eggplant?

Cut the washed eggplant into long and thin strips along. Place on a plate, sprinkling each layer with salt. Set aside for 20 minutes.

salted eggplant strips

Cut the chicken fillet into thin slices. Each fillet should make 3-4 layers. Fight off.

chopped layers of chicken fillet

Wash the tomatoes and cut into thin slices with a sharp knife.

slices of tomato

Wash parsley, finely chop.

Peel and chop the garlic. You can do this with the help of a garlic maker, or you can press down with the plane of a knife and chop it.

chopped parsley and garlic

Drain the resulting liquid from the salted eggplants and rinse them in cold water. Fry in a pan, preheating it with a few tablespoons of vegetable oil. The plates should be nicely crispy on both sides. Place on a plate to drain excess oil.

eggplant roasting

Line a baking sheet with parchment paper and spread the chicken fillet in a single layer. Salt, pepper.

chicken fillet on a baking sheet

Put the fried eggplants in the second layer.

eggplant layer

Top with slices of fresh tomatoes.

layer of tomato

Lubricate with mayonnaise, sprinkle with chopped herbs and garlic.

layer of mayonnaise, garlic and herbs

Grate hard cheese on top.

layer of grated cheese

Bake in an oven preheated to 180-200 degrees for about 35-40 minutes.

Serve the cooked chicken fillet with eggplant warm. As a side dish, use the popular mashed potatoes or boiled rice, add tomato slices, a handful of green peas, herbs.

ready meal

We wish you successful culinary experiments and bon appetit!

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Chicken stewed with eggplant and tomatoes, is a prime example of vegetable stew with meat. In the summer, during the season of an abundance of vegetables in my kitchen, I often cook both meat and meat as an addition to potatoes or cereal dishes. Vegetables, for cooking stews, I use those that are in the refrigerator or in the freezer.

But right away I want to note that even out of season you can cook no less tasty versions of vegetable stew from frozen vegetables. For example, zucchini, green peas, green beans, eggplant, tomatoes, broccoli, bell peppers, cauliflower can be perfectly frozen, which allows you to cook stew throughout the year.

As mentioned above, in order to prepare this dish, you can use only vegetables or add pieces of meat to them. Well suited lamb, veal, chicken, beef, pork. Meat of ducks, geese, rabbits.

Today I want to show you how easy it is to cook one of the delicious meat and vegetable options based on chicken meat. Chicken goes well with many types of vegetables, one might say, with almost all. Delicious and satisfying chicken stewed with eggplant and tomatoes is obtained. How to cook it is described in detail below according to a step-by-step recipe with a photo.

Ingredients:

• Chicken breast - 1 piece, or 2 chicken legs,
• Eggplant - 2 pcs. medium size,
• Tomatoes - 3 pcs.,
• Bulgarian pepper - 3 pcs.,
• Onion - 1 pc.,
• Ground black pepper - a pinch
• Tomato sauce - 3 tbsp. spoons,
• Sunflower oil,
• Salt - to taste.

Chicken stew with eggplant and tomatoes - recipe

Rinse chicken breast with cold water. If it is frozen, let it thaw a little for ease of slicing. Cut the chicken meat into cubes. If you don’t have chicken breast, you can also use large chicken legs for cooking, stewed with eggplant and tomatoes. Cut off the meat from them and cut it into medium-sized pieces.

Wash the bell peppers and tomatoes. Cut these vegetables into small cubes. Approximately in size somewhat larger than a chicken.

Remove the skin from the onion. Finely crumble it.

Cut off the stem and tail of the eggplant. Remove the skin with a vegetable peeler. Cut lengthwise into thin slices (plates). Next, cut each of the resulting plates even along the tonic flat. Fold the resulting sticks into a bundle and cut into cubes.

Heat sunflower oil in a frying pan. Lay out the chicken. Fry the chicken while stirring constantly so that it does not burn on the pan for 5 minutes.

As soon as the meat changes color from pink to white, put all the previously prepared vegetables on it - eggplant, peppers, onions, tomatoes.

Mix vegetables with meat.

Add salt and black pepper to taste.

To make vegetable stew with chicken even more tasty and rich in taste, add tomato sauce or pasta.

The same can be said about spices. In addition to black pepper for cooking chicken with eggplant and tomatoes, you can add a variety of spices that you have in your naivety, while not even being guided by the rules that prescribe the use of certain spices strictly for a particular dish.

After adding salt, spices, tomato sauce (pasta or ketchup), mix the chicken with vegetables. Simmer, uncovered and stirring occasionally, for about 10 minutes.

Over this time stewed chicken with eggplant and tomatoes will be ready to serve as an additional vegetable side dish. Enjoy your meal. I would be glad if you liked this recipe for chicken with eggplant and tomatoes. What about .

Chicken stewed with eggplant and tomatoes. A photo