Baked Eggplant Chicken with Rosemary
Serves 4 people
10 min prep
30 min cook
Chicken breasts have never tasted so good....stuffed with rosemary, tarragon, cream cheese and Spiced Eggplant Chutney.
By Barker's
Ingredients
Chicken
- 4 Chicken breast
- 1 handfuls Herbs
- 1/2 cup Water
- 2 Tbsp Olive oil
- to season Salt and pepper
Filling
- 1/2 cup Breadcrumbs
- 3 Tbsp Cream cheese, Softened
- 3 Tbsp Barker's Spiced Eggplant Chutney
Method
- Preheat oven 180°C.
- Mix all filling ingredients together in a small bowl.
- Using the tip of a small knife, cut a pocket into the middle of each chicken breast, then evenly fill each chicken breast with the chutney filling.
- Heat a frying pan, drizzled with olive oil. Place the chicken breasts skin side down and cook for 3-4 minutes until lightly golden. Turn over and repeat for the underside.
- Place fresh herbs (rosemary, thyme or tarragon) into a baking dish, top with the chicken breasts and any oil from the fry pan, water and finally season with salt and milled pepper.
- Place in the preheated oven, bake for approximately 18 minutes or until chicken is completely cooked through.
This Recipe Uses
Roasted Eggplant Chutney 245g
$6.49
245g
