An easy dish for lunch or dinner. Unloved by many because of the dryness of chicken breast cooked by this recipe turns out very tender, with a subtle honey-lemon flavor. Herbs included in the sauce are the perfect complement to it. Eggplant and tomatoes round out the flavor spectrum. A wonderful garnish for this dish will be steamed rice indica gold TM "Mistral". The idea of gratitude to Jeanne (Clio).
|Cooking time 30 minutes||Number of servings 2|
As a garnish to this dish, I chose the crispy steamed rice Indica gold TM "Mistral". It always turns out crumbly and retains its flavor even after repeated reheating.
While boiling water for cooking the rice, prepare the other ingredients. Chicken breast need to cut along and to fight off the package or polietileno film
Eggplant cut into slices, and cherry tomatoes into halves.
In a separate container mix the melted honey, lemon juice, vegetable oil, salt and spices.
In the prepared mixture was put repulsed fillets and gently RUB "the marinade" into meat. Let promarinuetsya a few minutes until we deal with the eggplant.
Water for rice already boiled. Podsalvage her and drop the bag with rice.
Now fry chicken breast for 2 - 3 minutes on each side. Time depends on thickness of the cut.
Meat should grab and turn white.
The next step reduce the heat to minimum, put it on the chicken fried aubergine, close the lid and stew for 10 minutes.
It is now the turn of tomatoes. Put them on top. Simmer for another 5-7 minutes.
The rice is just cooked. Pulls out a bag of rice, give water to drain. You can set the table.
Bon appetit! Easy to prepare with "restaurant" taste the dish You have on the table.