Tuesday, June 1, 2010

Tuesday Night Supper Club--Balsamic Roast Chicken

do you know about donna hay?
i don't know her personally
but i am pretty sure i love her
she has the most rockin' magazine
a darling shoppe
and 
amazing cookbooks
she's better than martha
okay
i said it
and 
i mean it
she makes me want to be an aussie
as a matter of fact
i have this deep pining for australia
although i have never been there
and i am almost sure
that it is her fault

this recipe is one of hers
that i stole and added almost nothing to
to make it mine
we love it around here
and it freezes really well
so make a double batch
and have a quick meal at the ready
when you don't have enough time to cook

Balsamic Roast Chicken
(printable recipe)
4 pieces sliced eggplant (about 1/4" thick slices)
4 chicken breasts
1 large tin whole tomatoes
3 Tbs capers (drained but not rinsed)
1/4 cup balsamic vinegar
1 Tbs olive oil
3 whole cloves, garlic
3 Tbs brown sugar
6-8 whole basil leaves
salt and pepper

place the eggplant slices in the bottom of a lightly oiled casserole dish (use the 1Tbs).  place a well seasoned chicken breast on top.  If you are using bone-in chicken, you may do well to brown one side first in a skillet.  Squeeze the tomatoes over the whole thing, letting the juices get all over.  Place any leftover juices in the bowl with the brown sugar, balsamic vinegar, and olive oil. Toss in the garlic cloves and scatter the capers.  Bake in a 350 oven until the chicken is cooked through and the sauce is good and caramelly.  Remove from oven and top with basil leaves.
EAT UP! 

9 comments:

  1. that is just so yummy..
    be back with my spoon..

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  2. I will definitely try this recipe! I am always looking for a new way to cook boneless chicken (as my husband does NOT eat chicken on the bone!)...and my basil plant needs to be put to good use!

    ~angela @ peonypatch

    ReplyDelete
  3. I've never heard of her before...this sounds delicious. And I can eat almost everything in this recipe! AND I have eggplant in my garden! Yum. Oh!

    ReplyDelete
  4. I now know what's for dinner tonight.

    ReplyDelete
  5. This looks good and easy! Thanks for sharing, I am going to definetly try this one since it has lots of my favorite staples in it.

    ReplyDelete
  6. Can I substitute the capers with peppercorns? I really hope so.

    ReplyDelete
  7. mia---why not substitute the capers...the capers add a bit of a salty-briny flavor but are not essential to the overall appeal.

    ReplyDelete
  8. this is in the oven as I type. I hope my little ones( 3yr,1yr) like it too. I used skinless chix thighs which I would think will work. I will soon find out & let you know.
    BTW, have several of Donna Hay's books-yum!
    Lisa

    ReplyDelete

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