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THE DAIRY KITCHEN

Balsamic and Feta Chicken

By THE DAIRY KITCHEN

Serves 4
Difficulty Easy
Preparation 15 MINS
Cooking 40 MINS
This one pan wonder is so full of flavour and makes mid week cooking a breeze.

Ingredients

4 thick slices eggplant, cut lengthwise
8 thick slices zucchini, cut lengthwise
4 skinless chicken fillets
1 1/2 cups chicken stock
1/4 cup baslamic vinegar
1 tablespoon olive oil
1/4 cup dark brown sugar
100g skinless roasted red capsicum, cut into thick strips
100g feta cheese, crumbled
fresh basil leaves, for serving

Method

  1. Place eggplant slices over the base of a 28 x 20cm buttered baking dish, top each eggplant slice with 2 slices of zucchini and a chicken chicken fillet.
  2. Combine the stock, vinegar, oil and sugar and pour over the chicken and vegetables. Top chicken fillets with red capsicum and bake at 200°C for 25-30 minutes, basting with juices occasionally.
  3. Crumble feta over chicken and cook for a further 10 minutes until feta is golden and chicken is cooked through. To serve, transfer a stack of chicken and vegetables to each serving plate, drizzle with balsamic juices and sprinkle with basil leaves.

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