Cooked - Chicken And Eggplant Traybake Recipe

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Chicken And Eggplant Traybake Recipe

6.0

3 large eggplant, cut into 1.5cm slices (you need 12 slices)

3 (750g total) chicken breasts, cut in half horizontally

150g haloumi, cut into 6 slices

200g mozzarella, cut into 12 slices

Pesto, rocket and lemon wedges, to serve

40.00 ml extra virgin olive oil, plus extra to drizzle

30g unsalted butter

6 garlic cloves, thinly sliced

125ml red wine

125.00 ml basil leaves, finely chopped

6 thyme sprigs

50g olive

400g can crushed tomatoes

250ml chicken stock

2 tsp caster sugar

Preheat oven to 180°C. For the tomato sauce, place oil, butter and garlic in a large 30cm x 40cm roasting tray. Season with salt flakes and freshly ground black pepper, and bake for 5 minutes or until garlic has softened.
Add wine, herbs, olives, tomato, stock and sugar, return to the oven and bake for a further 15-20 minutes until reduced.
Meanwhile, lay 6 eggplant slices on a work surface. Top each with a piece of chicken, a slice of haloumi and a slice of mozzarella. Season, then sandwich with the remaining 6 eggplant slices. Drizzle with oil and top each eggplant parcel with the remaining mozzarella. Gently transfer to the tomato sauce in the roasting dish and bake for 30-35 minutes until the eggplant is soft, and the cheese is melted and golden. Serve with pesto, rocket and lemon wedges.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍰Traybake

CuisineMediterranean

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 68 weeks ago

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