Lemon Parmesan Chicken With Eggplant and Tomato Ragu

Lemon Parmesan Chicken With Eggplant and Tomato Ragu

I wanted to make eggplant parmesan with chicken but decided to cook a different dish because the winter tomatoes that Robert brought home were very flavorful. These tomatoes were left on the vine, which made a huge difference compared to regular grocery store winter tomatoes. Eggplants and tomatoes are from the same family and complement each other perfectly. To add brightness and acidity to the dish, I added lemon. I decided to combine all the vegetables and finish everything in the oven. The chicken was steamed as it cooked over the moist vegetables, making it incredibly tender. I topped the chicken with lemon slices and cheese and baked everything perfectly. This was a healthy, quick, and easy meal that can be enjoyed any day of the week.

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Ingredients for the Ragu

  • 2 1/2 Tablespoons olive oil
  • 1 Large eggplant cubed (3-4 cups)
  • 3-4 Medium sized tomatoes quartered (1-2 cups)
  • 1 Medium to large white or yellow onion diced
  • 2 Cloves garlic roughly chopped
  • 1/3 Cup chicken stock
  • Salt and pepper to taste

Ingredients for the Chicken

  • 2 Chicken breasts deboned, butterflied, and cut into four portions total
  • 1 Tablespoon dried herbs we selected oregano and chili flakes
  • Zest and juice from one lemon, plus slices of one additional lemon
  • 1 1/2 Cup blend of parmigiana and mozzarella
  • Salt and pepper

Preparation - 5 minutes Cook Time - 50 minutes Serving 4

  1. Heat the olive oil in a large skillet over medium heat. Add the eggplant, tomatoes, and onions, then sprinkle them with salt to start the sweating process.
  2. Saute the vegetables until they are tender.
  3. Preheat the oven to 350 degrees Fahrenheit.
  4. Add the chicken stock, garlic, and pepper to the skillet and cook for an additional 5 minutes. Taste the mix and adjust the seasoning as necessary.
  5. Transfer the eggplant mixture to a 9 x 9 inch Pyrex dish and set it aside.
  6. Butterfly the chicken and place a layer of plastic film over it. Pound it out to make it an even thickness.
  7. Place the chicken over the eggplant mixture and sprinkle it with salt, pepper, dried herbs, lemon zest, and slices. Bake in the oven for 25 minutes.
  8. Take the dish out of the oven, remove the lemon slices, and sprinkle the grated cheese over the chicken.
  9. Place the dish back into the oven on an upper rack. Turn your broiler on to medium and brown the cheese until it is melty and bubbly. Watch this process carefully so that you do not burn the cheese.
  10. Serve immediately and enjoy!