Tags

, , , , , ,

I just created this new recipe this week for my friends, and they enjoyed it.

Ingredients:

  • 3 chicken breasts
  • 1 large eggplant, cut into large pieces
  • 2 cups sun-dried tomatoes, Julienne style
  • 10-15 Roma tomatoes, chopped
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • fresh oregano to taste
  • fresh thyme to taste
  • fresh basil to taste
  • salt & pepper to taste
  • red pepper flakes to taste (optional)
  • 1 large can of tomato puree
  • 1 cup heavy cream

Directions:

  1. Baste chicken breasts with olive oil, salt and pepper; bake chicken in the oven at 375 for 35 minutes (turn after 20 minutes); let cool and cut into bite size pieces; set aside.
  2. Cut eggplant into large pieces; place in a roasting pan; drizzle with olive oil, salt and pepper; put in oven at 400 for 20-30 minutes; take out of oven and set aside.
  3. Add approximately 2 to 3 tablespoons of oil into skillet and add chopped onions; cook at medium high heat until onions are translucent; add chopped tomatoes, and minced garlic; cook for approximately 10 minutes, and then add the eggplant, garlic and spices; cook for another 5 to 10 minutes, and then add tomato puree, heavy cream and the chicken; simmer for about 20 to 30 minutes and serve over your favorite pasta; top with fresh parmesan cheese!
Advertisements