Chicken breast with eggplants and peppers
Description
Chicken breast with eggplants and peppers can be served as a complete dish or with a side dish, as in this case. I chose rice, but you can prepare whatever you prefer. If the dish is being made for children, I recommend omitting the chili. It's quick to prepare, using a minimal number of ingredients. A great option for the whole family.
Instructions
- 1
Step 1
1. Start by preparing the ingredients. Wash and dry the eggplants, remove their stems, and slice the vegetables into rounds. Finely chop the pepper, garlic, ginger, and herbs. Cut the chicken into strips.
- 2
Step 2
2. Pour a little oil into a skillet. Lightly salt the eggplants and place them in the skillet. Fry over medium heat on both sides until golden brown. Remove and set aside for now.
- 3
Step 3
3. Add more oil to the pan, then add the chicken. Lightly season with salt and sauté for about 5-7 minutes, stirring. Add pepper, garlic, and ginger. Add chili if using it in the recipe for chicken breast with eggplant and peppers. Continue cooking until tender.
- 4
Step 4
4. When the chicken is well cooked and the vegetables become soft, add the eggplants to the pan. Fry for a few more minutes. Add the tomato sauce, mix gently.
- 5
Step 5
5. I think chicken breast with eggplants and peppers goes really well with rice at home. So I recommend boiling it as a side dish.
- 6
Step 6
6. That's it, remove the dish from the pan, garnish with fresh herbs, and serve.