Baked Eggplant Chicken with Rosemary

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    Makes: 4 generous servings, or more if served sliced.

    INGREDIENTS

    • 4 chicken breasts (skin on)
    • small handful fresh herbs: rosemary, thyme or tarragon
    • ½ cup water
    • 2 Tbsp olive oil
    • salt and pepper

    FILLING:

    METHOD

    1. Preheat oven 180°C.
    2. Mix all filling ingredients together in a small bowl.
    3. Using the tip of a small knife, cut a pocket into the middle of each chicken breast, then evenly fill each chicken breast with the chutney filling.
    4. Heat a frying pan, drizzled with olive oil. Place the chicken breasts skin side down and cook for 3-4 minutes until lightly golden. Turn over and repeat for the underside.
    5. Place fresh herbs into a baking dish, top with the chicken breasts and any oil from the fry pan, water and finally season with salt and milled pepper.
    6. Place in the preheated oven, bake for approximately 18 minutes or until chicken is completely cooked through.
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