Albertsons is having an incredible sale right now- Chicken breats for $1.77/lb. I took advantage and cooked up this awesome dish last night:
Enjoy everyone- it's best served with a nice green salad- through in some artichoke hearts and palmitos to the salad to dress this up for a special occasion.
Baked Chicken Parcels
Marinade: ¼ bottle white wine
3 Tbsp Olive Oil
3 tbsp Lemon juice
4 Cloves garlic (finely chopped)
5 tbsp freshly chopped mixed herbs (chives, oregano
Salt and pepper
4 Chicken breasts
2 eggplants (sliced ¼ inch thick)
Olive oil for frying
Tomato sauce: 1 tbsp olive oil
1 ½ onions (roughly chopped)
3 cloves garlic (finely chopped)
1 can chopped tomatoes
1 can crushed tomatoes
¼ bottle red wine
1 tbsp balsamic vinegar
1½ tbsp dried herbs (basil, oregano, thyme)
4 oz cheddar cheese (grated)
1, Combine all the marinade ingredients in a bowl. Place the chicken breasts into the bowl, and cover with the marinade. Marinate for several hours, turning the breasts occasionally so that they are well marinated on both sides.
2, Fry the eggplant slices on both sides with plenty of olive oil. Set the aubergines aside and leave to cool on kitchen paper.
3, Make the tomatoes sauce. Heat the olive oil in a large frying pan. Add the onion and the garlic, fry until soft. Add the tins of tomatoes, red wine and vinegar, bring to the boil. Reduce the heat and simmer for 30 mins. Add the herbs and simmer for a further 15 mins.
4, Remove the breasts from the marinade, fry on both sides until the meat becomes white. Wrap each breast in several slice of eggplant and place in a large baking dish. Pour the sauce over the chicken breasts. Top with a layer of grated cheese, bake in the oven at 350º F for 45 minutes.