Basil Aubergine Chicken |

Posted on

9 October 2012



Basil Aubergine Chicken


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


  • First slice, rise and salt the aubergine.
  • Then sautee the aubergine, red pepper, garlic and chili flakes.
  • Make a slit into the side of each chicken breast - enuring its not cut through fully
  • Then stuff each chicken breast with the sauteed mixture and basil leaves.
  • Close up each chicken breast with toothpicks - 1 or more depending on the size of the chicken and slit.
  • Season to taste with salt, freshly ground pepper and olive oil.
  • Now preheat your oven to 180 degrees C or 356 degrees F.
  • Place the chicken breasts onto a baking tray and bake in the preheated oven for 20 minutes.
  • Serve with lightly toasted bread or basil-infused pasta.
Cooks Note

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