Ingredients for Garlic Infused Chicken Eggplant And Roasted Red Peppers Stacks
- Olive Oil
- Garlic Cloves
- 1 (28-ounce) can diced tomatoes
- 2 tbsp tomato paste
- Black Olives
- 2 tbsp honey
- Dried Oregano
- Dried Parsley
- Basil Leaves
- Red Pepper Flakes
- Black Pepper
- Salt
- 2 medium eggplants
- Chicken Breasts
- 1 (12-ounce) jar roasted red peppers, drained
- Fresh Mozzarella Cheese
- Parmesan Cheese
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How to Make Garlic Infused Chicken Eggplant And Roasted Red Peppers Stacks
- Preheat oven to 425°F (220°C).
- Season 1 lb chicken breast, cut into 1/2-inch thick slices, and 2 medium eggplants, sliced 1/4-inch thick, with salt and pepper. Set chicken aside.
- In a medium pot, combine 1 (28-ounce) can diced tomatoes, 2 tbsp tomato paste, 1/2 cup pitted Kalamata olives (halved), 2 tbsp honey, 1 tsp dried oregano, 1/4 cup chopped fresh parsley, salt, and pepper to taste.
- Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- In a small saucepan, heat 1/4 cup olive oil over medium heat. Add 4 cloves garlic, thinly sliced, and fry until golden brown (about 3-5 minutes).
- Remove garlic and set aside; reserve infused oil.
- Brush eggplant slices with the garlic-infused oil and arrange on a non-stick baking sheet.
- Bake for 10 minutes per side, or until golden brown.
- Remove from oven and set aside. Alternatively, pan-fry eggplant until golden brown on both sides.
- Reduce oven temperature to 350°F (175°C).
- In a large skillet, heat 2 tablespoons of the garlic-infused oil over medium-high heat. Add the seasoned chicken and brown for 1-2 minutes per side. Do not cook through.
- Remove chicken and set aside.
- Stir 1/4 cup fresh basil into the simmered tomato sauce.
- Lightly oil a casserole dish (9x13 inch) with garlic-infused oil. Spoon 1 cup of the sauce into the dish.
- Layer the chicken slices in the casserole dish, followed by the eggplant rounds and roasted red peppers (12 oz jar, drained).
- Top with 1 cup shredded mozzarella cheese.
- Spoon remaining sauce over the cheese.
- Sprinkle with 1/2 cup grated Parmesan cheese.
- Bake for 20 minutes, or until heated through and bubbly.
- Garnish with the fried garlic before serving.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
49g
Fat
72g
Carbs
7g
