Best Garlic Infused Chicken Eggplant And Roasted Red Peppers Stacks Recipes

EASY ONE-PAN EGGPLANT CHICKEN DINNER [VIDEO]

Easy One-Pan Eggplant Chicken Dinner [VIDEO] image

Provided by Lexi

Time 25m

Yield 3

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 onion, thinly sliced
1 medium-sized eggplant, cubed
1 lb. boneless skinless chicken breasts, diced
1 15 oz. can organic diced tomatoes
1 tablespoon Italian seasoning
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 tsp red pepper flakes (optional)
3 cups fresh organic spinach
1 tablespoon fresh basil

Steps:

Heat oil in a large sauté pan over medium heat. Add garlic, onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is beginning to soften.
Add chicken and let cook until no longer pink on the outside, about 5 minutes.
Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.
Add in fresh spinach, mix and let cook until spinach wilts.
Garnish with fresh basil and season to taste.

Nutrition Facts : Calories 226 calories, Sugar 5g, Sodium 600mg, Fat 7gg, SaturatedFat 2g, Carbohydrate 13g, Fiber 7g, Protein 28g, Cholesterol 70mg

MEDITERRANEAN CHICKEN IN EGGPLANT SAUCE

Mediterranean Chicken in Eggplant Sauce image

Spice-coated chicken thighs simmer in a rich red pepper-eggplant sauce. This savory entree is perfect for an everyday meal or potluck. It's an easy slow-cooker dish to prepare in the morning so that dinner is ready at the end of the day.-Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories Dinner

Time 5h45m

Yield 8 servings.

Number Of Ingredients 19

Ingredients

1/3 cup all-purpose flour
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon freshly ground pepper
3 pounds boneless skinless chicken thighs, cut into 2-inch pieces
2 tablespoons olive oil
1-1/4 cups white wine or chicken broth
1 small eggplant (1 pound), peeled and cubed
1 jar (12 ounces) roasted sweet red peppers, drained
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons tomato paste
1 tablespoon brown sugar
3 garlic cloves, minced
1 cup pitted ripe olives, halved
1/4 cup minced fresh Italian parsley
1 cup (4 ounces) crumbled feta cheese
8 naan flatbreads, quartered

Steps:

In a large bowl, combine the first five ingredients. Add chicken; toss to coat. In a large skillet, brown chicken in oil in batches. Transfer to a 4-qt. slow cooker., Add wine to the skillet, stirring to loosen browned bits from pan. Stir in the eggplant, red peppers, onion, jalapeno, tomato paste, brown sugar and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Pour over chicken., Cover and cook on low for 5-6 hours or until chicken is tender, adding olives and parsley during the last 30 minutes. Just before serving, sprinkle with feta cheese. Serve with naan.

Nutrition Facts : Calories 588 calories, Fat 23 g fat (7g saturated fat), Cholesterol 126 mg cholesterol, Sodium 1293 mg sodium, Carbohydrate 44 g carbohydrate (10 g sugars, Fiber 4 g fiber), Protein 40 g protein.

GARLIC INFUSED CHICKEN, EGGPLANT AND ROASTED RED PEPPERS STACKS

Garlic Infused Chicken, Eggplant and Roasted Red Peppers Stacks image

A delicious new take on classic Parmesan dishes, without breading keeping it light, healthy, refreshing and gluten free. Depending on how generous you are with brushing the eggplant with the infused oil you'll find some left over. Don't discard it use it for other dishes. Store the leftover infused oil in the refrigerator. This can be served as an appetizer or a meal serving a crisp salad along side.

Provided by Rita1652

Categories Dessert

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup olive oil
2 -4 garlic cloves, sliced super thin
30 ounces diced tomatoes
4 tablespoons tomato paste
4 black olives, sliced
1 teaspoon honey
1 tablespoon dried oregano
1 tablespoon dried parsley
8 basil leaves, julienned
1/4 teaspoon red pepper flakes
black pepper, to taste
salt, to taste
1 lb eggplant, peeled and sliced into 10 rounds (salted for 30 minutes, rinsed and patted dry if desired to remove bitterness)
1 lb chicken breasts or 2 chicken breasts, pounded and sliced into 10 pieces the size of the eggplant rounds
6 ounces roasted red peppers, sliced
8 ounces fresh mozzarella cheese, sliced into 10 rounds
parmesan cheese

Steps:

Preheat oven to 425. Season chicken and eggplant with salt and pepper, set chicken aside.
In a medium pot and add diced tomatoes, paste, olives, honey, oregano, parsley and salt and pepper to taste. Bring to a boil and let simmer uncovered.
In a small pot heat oil then fry the garlic slices to a golden color. Remove and set garlic aside.
Brush eggplant with the garlic infused oil and place on a non stick sheet pan. Bake to brown both sides. About 10 minutes per side. Remove from oven and set aside. Or pan fry to brown both sides.
Lower oven to 350 degrees.
Meanwhile In a fry pan heat 2 tablespoons of the garlic infused oil over medium high heat, when hot brown chicken pieces. 1-2 minutes per side. Remove and set aside. Will not be cooked through at this point.
Add the basil to the sauce.
Oil a casserole dish with the garlic infused oil and spoon 1 cup sauce into casserole dish.
Place the chicken slices in casserole dish, top with eggplant rounds, arrange the roasted red peppers over the eggplant top with the cheese. Spoon sauce over the cheese.
Sprinkle with Parmesan.
Bake 20 minutes.
Garnish with the fried garlic.

CHICKEN EGGPLANT STIR-FRY

Chicken Eggplant Stir-Fry image

A quick way to prepare chicken. Can be served with fried rice. I sometimes add sweet red peppers for more color and vitamins. Serve on its own or with rice.

Provided by Questoria

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

½ large eggplant, sliced into rounds
⅛ teaspoon salt
4 skinless, boneless chicken breast halves , cut into cubes
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon canola oil
2 cups mushrooms, sliced
⅛ teaspoon ground black pepper
4 cups spinach

Steps:

Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

Nutrition Facts : Calories 190.2 calories, Carbohydrate 8.7 g, Cholesterol 58.5 mg, Fat 6.3 g, Fiber 4.1 g, Protein 25.8 g, SaturatedFat 1 g, Sodium 599.6 mg, Sugar 3.1 g

EGGPLANT PARM STACKS

Eggplant Parm Stacks image

Provided by Rachael Ray : Food Network

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

6 roasted or peeled tomatoes with their juice, chopped, recipe follows
2 medium eggplants, sliced into 1/2 inch-thick rounds (about 2 pounds)
Salt
3 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
3 to 4 cloves garlic, chopped or thinly sliced
1 small chile pepper, seeded and finely chopped, optional
1 sprig fresh marjoram or oregano, leaves picked and finely chopped
1 cup all-purpose flour
4 large eggs
1 1/2 cups panko (Japanese) bread crumbs
1 cup grated Parmigiano-Reggiano cheese
1/2 cup corn meal, a couple of handfuls
2 teaspoons fennel pollen or ground fennel seed, optional
Vegetable oil plus Omega-3, for shallow frying
1 pound fresh mozzarella, thinly sliced
1 large clove garlic, finely chopped
1 bundle fresh green or red chard, washed, stemmed and shredded
Freshly grated nutmeg
1 cup fresh basil leaves
24 ripe organic vine tomatoes or large plum tomatoes
Several cloves garlic, crushed
Extra-virgin olive oil, for liberal drizzling

Steps:

Set aside or prepare the roasted tomatoes.
Salt the eggplant and drain in colander, 30 minutes.
Meanwhile, heat a little extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the onions, garlic, chile pepper, if using, marjoram, salt, and pepper. Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat. Cook's Note: The mixture should be very thick.
Preheat the oven to 400 degrees F.
While the sauce cooks make a breading station (3 sections) for the eggplant: flour, beaten egg, and panko bread crumbs mixed with cheese, corn meal, and fennel. Coat the eggplant slices in order and arrange on a plate. Heat a thin layer of frying oil in a large heavy-bottom skillet over medium to medium-high heat and cook the eggplant 3 to 4 minutes on each side. Drain the eggplant on a cooling rack, wipe out the skillet and repeat. Sprinkle the hot eggplant with a little salt. When all of eggplant has been cooked, wipe the pan clean again and heat 1 tablespoon extra-virgin olive oil in the skillet over medium heat, add the garlic and stir 1 minute. Add the greens and wilt them, season with salt, pepper, and nutmeg. Turn off the heat. Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella, and eggplant. Place in oven 5 minutes to melt the mozzarella. Serve immediately.
For the tomatoes:
Heat the oven to 500 degrees F.
Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.