Ingredients and methods of grilled chicken breast with eggplant

I think you have rarely eaten grilled chicken breast with eggplant. It is delicious and the method is very simple. I will share it with you today:

Eggplant Baked Chicken Breast Ingredients:

Ingredients for herb oil: 3 tablespoons (45ml) of olive oil, 1 teaspoon (5g) of chopped rosemary, 1/2 teaspoon (3g) of salt, 1/3 teaspoon (2g) of white pepper, 4 long eggplants (about 250g each), 4 slices of chicken breast (about 170g each), 5g of rosemary, 8 slices of bacon, 600g of potatoes (cut into small pieces), 1 tablespoon (15ml) of olive oil, 1/2 teaspoon (3g) of salt and herb oil. Put all the ingredients in a bowl and mix well.

Eggplant baked chicken breast method:

Marinate the chicken breasts with herb oil for 10 minutes. Cut the eggplants 1 cm horizontally, but do not cut them completely, then use a spoon to hollow out the eggplant core and brush it with a layer of herb oil.

Stuff the eggplant with the marinated chicken breast and sprinkle with rosemary.

Wrap 2 slices of bacon around the eggplant and secure with a toothpick. Place in the baking pan together with the potato cubes and sprinkle with salt at the end.

For baking:

Preheat the oven to 200 degrees and bake in the middle of the oven for 25 minutes.

Tips:

Rosemary:

Fresh rosemary leaves are willow-shaped and have a strong aroma. They can also be chopped and added to salads. When roasting lamb legs or roasting chicken, adding rosemary to stuffing can produce a unique taste effect. Rosemary can also be added to marinated meat to add flavor. It is the best traditional match for lamb and has a fragrant taste.