Braised Chicken Breast with Eggplant

Name: Braised Chicken Breast with Eggplant
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: tomatoes; apple; onion; red bell pepper; chicken breast; eggplant; olive oil

March 23, 2025 15 Minutes Medium

Nutritional Information

650 kcal

Calories

30g

Protein

60g

Carbohydrates

30g

Fat

Recipe Hot Dishes

This delicious Eggplant-Wrapped Chicken Breast with Homemade Tomato Sauce is a flavorful and healthy dish that combines tender chicken, smoky eggplant, and a rich, tangy tomato sauce. Fresh tomatoes are blanched, peeled, and simmered into a luscious sauce with sweet apples, onions, and red bell peppers for depth of flavor. The chicken breast is lightly seasoned, pan-seared, then wrapped in golden-fried eggplant strips for a crispy, savory bite. The dish is finished by pan-frying the wrapped chicken to perfection and serving it atop the vibrant tomato sauce. With a balance of textures and a burst of fresh ingredients, this recipe is a gourmet twist on a simple, wholesome meal—perfect for impressing guests or enjoying a nutritious dinner at home.

Ingredients

Main Ingredients

chicken breast

chicken breast [200g]

Secondary Ingredients

tomatoes

tomatoes [1 medium]
apple

apple [1/2]
onion

onion [1 medium]
red bell pepper

red bell pepper [1]
eggplant

eggplant [1 medium]

Sauce and Seasonings

Instructions

0% Complete

Step 1

Cut a cross on the top of the tomatoes, blanch them in boiling water for 1 minute, then rinse with cold water, remove the skin, mash and cook in a pot with a small amount of water.

Step 2

Dice the apple and onion, add them to the pot and continue cooking.

Step 3

Cut the red bell pepper into dices and add to the pot. When the mixture becomes thick, add some tomato sauce to enhance the flavor.

Step 4

Cut the chicken breast into cubes, marinate with a pinch of salt and pepper, and pan-fry in a non-stick pan without oil until it turns white and is cooked through. Set aside.

Step 5

Cut the eggplant into strips, select four strips and pan-fry them in a pan with a small amount of olive oil until they are golden brown.

Step 6

Let the eggplant strips cool slightly, then place them on a plastic bag in a crisscross pattern, sprinkle with salt and pepper.

Step 7

Place the chicken breast on the eggplant strips, wrap and shape with the plastic bag. Then, pan-fry the wrapped chicken breast in a pan with oil for a short while.

Step 8

Pour the cooked tomato sauce onto a plate, place the eggplant-wrapped chicken breast on top of the sauce.

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