Posted on
9 October 2012
by
ewfood
Basil Aubergine Chicken
Ingredients
4 chicken breasts
1 large aubergine - sliced thin
1 large red pepper - sliced thin
4 pods of garlic - chopped small
1 or 2 tsp red chili flakes
Bunch of basil leaves
4 tbsp of olive oil
Salt and freshly ground pepper to taste
Preparation
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First slice, rise and salt the aubergine.
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Then sautee the aubergine, red pepper, garlic and chili flakes.
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Make a slit into the side of each chicken breast - enuring its not cut through fully
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Then stuff each chicken breast with the sauteed mixture and basil leaves.
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Close up each chicken breast with toothpicks - 1 or more depending on the size of the chicken and slit.
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Season to taste with salt, freshly ground pepper and olive oil.
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Now preheat your oven to 180 degrees C or 356 degrees F.
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Place the chicken breasts onto a baking tray and bake in the preheated oven for 20 minutes.
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Serve with lightly toasted bread or basil-infused pasta.
Cooks Note