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Baked chicken breast vegetables

Baked chicken breast vegetables



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Mix the marinade ingredients in a bowl and pass each piece of chicken breast through this sauce.

Leave the meat in the fridge for 1-2 hours.

We take a tray and sprinkle it with a little olive oil on the bottom.

Washed and cleaned eggplant and zucchini (if you like you can leave the peel, I don't like it so I prefer to clean them) we cut the slices by salting and peppering each slice.

We place them in layers in the tray, alternating the zucchini slices with the eggplant slices. Sprinkle on top with a little olive oil then put slices of pepper and tomatoes and over them put slices of meat

Cover the tray with Al foil and put it in the oven for 30 minutes, then remove the foil and leave for about 20 minutes until the meat is slightly browned on top.

After 10 minutes, turn the meat from side to side. We check that it does not dry too hard on top.

Remove the tray from the oven and serve the hot food.

Enjoy your meal!