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Friday, September 21, 2012

Baked Chicken with Eggplant, Zucchini, & Tomato Ragout

I  had to come up with something relatively quick for dinner last night because my daughter had ballet/tap class in the afternoon and I didn't have a lot of time for dinner.  This is what I came up with - baked chicken with eggplant, zucchini, & tomato ragout, quinoa, and mixed greens salad with tomatoes, avocado and goat cheese.

For the chicken dish, I first diced the (1) eggplant, (1/2)onion, (2 cloves) garlic, (2 small) zucchini, and (4) roma tomatoes.

Next, I seasoned 4 chicken breasts (cut in half) with salt and pepper.  I heated an oven safe pan over high heat and added enough olive oil to cover the bottom of the pan.  Once the oil was hot, I added the chicken breasts and browned (5-6 minutes) each side.

I then removed the chicken, added the eggplant, a couple springs of rosemary and thyme, onion and a little more oil.  I lowered the heat a little and let that cook until the onions were translucent.  I then added the zucchini and half a cup of white wine.

Once the wine reduced by half, I added the tomatoes and some salt and pepper.  I then placed the chicken on top of the veggies and put the whole thing in the oven until the chicken was cooked through (about 15 minutes, but check the temp to make sure it's 160). I also poured myself a glass to drink while I finished preparing dinner.  (can't let it go to waste!)

Once the chicken was cooked, I removed it from the oven and let it rest for about 5 minutes.

I also prepared quinoa and salad to go with dinner while the chicken and ragout was cooking.  Here is the finished plate - not bad for a quick weeknight meal.

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