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Pan-Seared Chicken Breasts And Eggplant With Caprese Salad

By chef Franco Luise

Crispy chicken breasts and lightly seared eggplant served with a fresh Caprese salad of mozzarella, tomatoes, and basil. Suitable for a quick, healthy, and tasty dinner.

32 min
Medium

9 min prep · 23 min cook

Pan-Seared Chicken Breasts And Eggplant With Caprese Salad
432 kcal · per serving
Protein 46g Carbs 14g Fat 20g
Ingredients

What you will need

6 items · serves 1
  • Chicken Breast 0.5 pcs
  • Eggplant / Aubergine 0.5 pcs
  • Tomatoes 1 pcs
  • Mozzarella 0.5 pcs
  • Basil 0.25 pcs
  • Balsamic vinegar 0.5 tbsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

10 steps · 23 min cook

  1. Preheat the oven. Prepare all the ingredients and preheat the oven to 200 C - we will cook step by step from them 🍗🍆✨

  2. Slice the chicken. Slice the chicken breasts

  3. Slice the tomato. Slice the tomato

  4. Slice the eggplant. Slice the eggplant into thin slices

  5. Dice the mozzarella. Cut the mozzarella into cubes

  6. Sear the eggplant. Briefly sear the eggplant in a pan on both sides over medium heat for about 2 minutes on each side, season with salt and pepper

  7. Arrange on a baking tray. Layer the eggplant, tomato, basil, and chicken slices on a baking tray

  8. Bake in the oven. Drizzle with olive oil and bake in the oven at 200 C for about 15 minutes

  9. Prepare the balsamic glaze. Optionally, in a small saucepan, simmer the balsamic vinegar over medium heat for about 5 minutes to create a thicker glaze

  10. Melt the mozzarella. Remove the baking tray from the oven, sprinkle with mozzarella, and return to the oven at 200 C for about 2-3 minutes, until the mozzarella melts

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