Chicken Easy

Chicken, haloumi and eggplant traybake

Name: Chicken and eggplant traybake recipe
Yield: 6
Ingredients: 2-3 large eggplant, cut into 1.5cm slices (you need 12 slices); 3 (750g total) chicken breasts, cut in half horizontally; 150g haloumi, cut into 6 slices; 200g mozzarella, cut into 12 slices; Pesto, rocket and lemon wedges, to serve; 40.00 ml extra virgin olive oil, plus extra to drizzle; 30g unsalted butter; 6 garlic cloves, thinly sliced; 125ml red wine; 125.00 ml basil leaves, finely chopped; 6 thyme sprigs; 50g olive; 400g can crushed tomatoes; 250ml chicken stock; 2 tsp caster sugar

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by Georgina Esdaile

Food Editor

Aug 09, 2023

Weeknights call for easy, all-in-one dinners, like this tres chic traybake made from chicken, haloumi and eggplant in a rich tomato sauce. Everything is cooked in one pan, so there's (almost) no washing up. Win!

2-3 large eggplant, cut into 1.5cm slices (you need 12 slices)
3 (750g total) chicken breasts, cut in half horizontally
150g haloumi, cut into 6 slices
200g mozzarella, cut into 12 slices
Pesto, rocket and lemon wedges, to serve

Tomato sauce

2 tbs extra virgin olive oil, plus extra to drizzle
30g unsalted butter
6 garlic cloves, thinly sliced
1/2 cup (125ml) red wine
1/2 cup basil leaves, finely chopped
6 thyme sprigs
1/3 cup (50g) kalamata olives
400g can crushed tomatoes
1 cup (250ml) chicken stock
2 tsp caster sugar

Method

1.

Preheat oven to 180°C. For the tomato sauce, place oil, butter and garlic in a large 30cm x 40cm roasting tray. Season with salt flakes and freshly ground black pepper, and bake for 5 minutes or until garlic has softened.
2.

Add wine, herbs, olives, tomato, stock and sugar, return to the oven and bake for a further 15-20 minutes until reduced.
3.

Meanwhile, lay 6 eggplant slices on a work surface. Top each with a piece of chicken, a slice of haloumi and a slice of mozzarella. Season, then sandwich with the remaining 6 eggplant slices. Drizzle with oil and top each eggplant parcel with the remaining mozzarella. Gently transfer to the tomato sauce in the roasting dish and bake for 30-35 minutes until the eggplant is soft, and the cheese is melted and golden. Serve with pesto, rocket and lemon wedges.