Chicken thighs with eggplant and herb pangrattato
Ingredients
4 persons
- 6 tablespoons olive oil
- 5 boneless, skinless chicken thighs
- 5 sprigs of rosemary
- 400 grams ELVEA Diced Peeled Tomatoes
- 2 cloves garlic
- 2 eggplants
- 1 slice white toast bread
- 2 teaspoons dried oregano
Preparation
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1
Preheat the oven to 200° C. In a frying pan, heat 2 tbsp olive oil. Fold open the chicken disc fillets, place a sprig of rosemary between them and fold back again. Sprinkle the meat with salt and pepper and fry for about 3 minutes per side.
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2
Meanwhile, using a hand blender, puree the tomatoes with the liquid with 1 clove of garlic and salt to taste. Pour into a low, wide baking dish. Place the chicken disc fillets in the tomato sauce.
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3
Pour 3 tbsp olive oil into the skillet. Brown the eggplants for 5-6 minutes all around. In the mincer of the hand blender, grind the bread into crumbs. Chop the last clove of garlic very finely (or squeeze it) and mix with the last tbsp of olive oil, oregano and salt and pepper to taste through the bread crumbs.
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4
Place the eggplants with the chicken disc fillets. Sprinkle with the bread crumbs. Bake in the oven for 20-25 minutes until the chicken is cooked and the breadcrumbs are crisp and golden brown.
