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How To make Chicken Breasts with Eggplant and Roasted Red Pepper Sauce
2 red bell peppers
2 small eggplant
(Italian or Chinese) 2 tablespoons olive oil
(2 to 4)
4 skinless boneless chicken breasts halves
1 onion :
sliced
1 garlic clove chopped
1/4 cup red wine vinegar :
or white
fresh herbs -- as noted
HERBS: 1 to 2 tablespoons finely chopped fresh herbs, such as thyme or parsley. To Roast Peppers: Place the peppers on the grill or under the broiler, turning them, until charred all over, nearly black. Remove and place in a plastic bag to steam off skin. When cool enough to handle, remove charred skin and seed them.
Preheat the grill or broiler. Halve the eggplant, score in 2 or 3 places, and brush with some of the oil. Place on the grill, cut side towards the heat. Turn after 5 minutes. Cook until almost soft. Add the chicken breasts and cook 3 minutes on each side, until done. Remove to a plate. Heat the remaining oil in a large frying pan until singing. Add the onion and garlic, and cook until soft. Puree the peppers and vinegar in a food processor or blender until smooth. Add the puree, eggplants, and chicken to the frying pan, and heat together, about 5 minutes. Place the chicken mixture on a platter surrounded by the eggplant and sauce. Sprinkle with the herbs. See Couscous (dupree) [patH mcRecipe]
How To make Chicken Breasts with Eggplant and Roasted Red Pepper Sauce's Videos
The Best Chicken and Eggplant Parmesan
Today we're making chicken eggplant parmesan. This might be the best combo ever!
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Greek Style Roasted Chicken with Shallots & Red Pepper Sauce (Tirokafteri)
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Makes 2 chickens:
2 whole chickens
3 pounds shallots, peeled
Olive oil
Salt
Inside each chicken cavity:
7-8 whole garlic cloves
1 teaspoon salt
1 teaspoon cumin powder
¼ teaspoon crushed red pepper flakes
The herb butter:
8 tablespoons unsalted butter, melted
4 garlic cloves, grated
2 teaspoons chopped rosemary
2 tablespoons lemon zest
Juice of a lemon
Salt and freshly ground black pepper
The red pepper sauce (tirokafteri):
8 ounces feta cheese (preferably Dodonis)
1/2 cup ricotta cheese
1/2 cup Greek yogurt
1/4 cup extra virgin olive oil, plus more for drizzling
2 tablespoons lemon juice (freshly squeezed)
2-4 roasted red peppers
about 1/4 teaspoon or more crushed red pepper flakes (I prefer much more)
salt and freshly ground black pepper, to taste
Preheat oven to 400°F, 200 °C.
Combine all of the red pepper sauce ingredients in a food processor and pulse until smooth. Taste and adjust seasoning if desired. Place 2 cups of the sauce in a bowl to stuff the chickens with and store the remaining sauce in a bowl in the refrigerator.
Place the shallots in a baking dish large enough to hold the chickens. Drizzle them with ¼ cup olive oil and season with some salt. Roast for 15 minutes while you prepare the chickens.
Combine all of the herb butter ingredients in a bowl and whisk them together to combine.
Season the cavity of each chicken with salt, cumin powder, and red pepper flakes, and add the garlic cloves.
Use your fingers or a spoon to carefully separate the skin from the chickens from the breast to create a pocket that will hold the red pepper sauce. Place a tablespoon of the herb butter under the skin of each breast. Spread it all around with your fingers.
Place ¾ cup – 1 cup of red pepper sauce under the skin of the chicken breasts. Spread around so that it can reach the thighs as well.
Tie the legs with butcher’s twine.
Remove the shallots from the oven and place the chickens in the pan along with them.
Pour the remaining herb butter over the chickens. Season with salt and pepper.
Reduce the oven temperature to 350 °F, 180 *C.
Roast the chickens (uncovered) for 1 and ½ to 2 hours or until the internal temperature reaches 165 °F. This usually takes 2 hours when roasting 2 chickens in one baking pan.
Allow the chickens to rest at least 15 minutes so that they stay juicy. Pour the pan juices in a gravy boat and serve alongside the chicken.
Serve with some toasted bread and more red pepper sauce.
Enjoy!
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Roasted Red Pepper Sauce - Croatian Ajvar | Keto Recipes
Written recipe:
Ajvar is a tasty Croatian roasted red pepper and eggplant sauce, with garlic and olive oil, which is often served with kebobs (aka cevapcici). This sauce is an excellent complement for beef, lamb, or pork as well or it can be an excellent dip for a vegetable platter. The Croatian version of this roasted red pepper sauce has a complex fresh flavor that is a great sauce or dip for a keto, low carb, paleo, vegan or whole 30 menu.
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Roasted Red Pepper Drenched Chicken
Juicy pan-fried chicken drenched in a creamy roasted red pepper sauce – Dinners don’t come more delicious than this! Chris x
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CHICKEN PARMESAN / ROASTED RED PEPPER SAUCE
This video is about how to make CHICKEN PARMESAN.
Typical Italian Recipe.
New Orleans Favorite Recipe
Such a simple but elegant dish served over pasta and a roasted red pepper sauce or use your favorite marinara sauce.
Ingredients:
1 Chicken breast trimmed and sliced in half
1/2 pound angel hair pasta
Emeril's Roasted Red Pepper Pasta Sauce, 25 Ounce
Parmesan Cheese
Mozzarella Cheese
1 1/2 Tbsp. butter
Olive Oil
Salt and Pepper
All purpose flour
1 egg beaten
1 Tbsp. Cream or Milk
2-3 Cups Italian Bread Crumbs
INSTRUCTIONS
Flatten chicken breasts to even out their thickness.
Season with salt and pepper
Shake on flour to coat chicken lightly
Dredge chicken in egg wash
Dredge chicken in bread crumbs
Set chicken aside.
Heat butter and enough oil to coat the bottom of a 12 skillet
Brown both sides of the chicken breasts making sure chicken is cooked to 165° F.
Put chicken in an oven save pan.
Sprinkle parmesan cheese on chicken
Cover chicken with Roasted Red Pepper Sauce
Spread a nice size layer of Mozzarella Cheese
Broil in oven for a few minutes or until cheese just starts to brown
Remove and serve over your favorite pasta.
This chicken is so delicious, I practically cook it every day! An easy and delicious recipe!
ingredients:
3 chicken breasts
salt
Black pepper
1 spoonful of mayonnaise
1 teaspoon of mustard and I will mix it well
150 grams of grated mozzarella cheese
1 handful of green scent
3 cloves of garlic cut into very small pieces
mozzarella cheese to taste