BALSAMIC AND TOMATO ROAST CHICKEN
1 can tomatoes
balsamic vinegar to taste
olive oil
2 tbsp brown sugar
salt & ground black pepper to taste
1 aubergine (eggplant), sliced lengthwise
4 boneless, skinless chicken breasts
basil leaves (for garnish)
Preheat oven to 350 degrees F.
Mix the tomatoes, balsamic, olive oil, brown sugar, and salt & black pepper together.
Lay the aubergine in the bottom of a baking pan or casserole dish, drizzle a little olive oil over and season. Place the chicken on top of the aubergine (1 slice of aubergine to 1 chicken) then pour on the tomato mixture.
Cook in a 350 degrees F oven for 25-30 minutes. Garnish with the basil and serve.
Servings: 4
1 can tomatoes
balsamic vinegar to taste
olive oil
2 tbsp brown sugar
salt & ground black pepper to taste
1 aubergine (eggplant), sliced lengthwise
4 boneless, skinless chicken breasts
basil leaves (for garnish)
Preheat oven to 350 degrees F.
Mix the tomatoes, balsamic, olive oil, brown sugar, and salt & black pepper together.
Lay the aubergine in the bottom of a baking pan or casserole dish, drizzle a little olive oil over and season. Place the chicken on top of the aubergine (1 slice of aubergine to 1 chicken) then pour on the tomato mixture.
Cook in a 350 degrees F oven for 25-30 minutes. Garnish with the basil and serve.
Servings: 4
MsgID: 3134132
Shared by: Gladys/PR
In reply to: Recipe: Roast Recipes (29)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Roast Recipes (29)
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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