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A Family That Eats Together: Mediterranean Chicken with Grilled Eggplant and Sun-Dried Tomatoes

mediterranean chicken with eggplant and sun dried tomatoesMarin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear. Here's Nicole's meal plan for this week.

This is not your average chicken recipe. It is loaded with tons of flavors but made with simple ingredients your kids will love. If they don’t like eggplant they will after this recipe. The key is the sweet and sour taste of balsamic vinegar, which marinates the eggplant. With a little fresh mozzarella cheese this dish will be a family hit.

Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients

  • 4 chicken cutlets or tenders
  • 4 ¼-inch thick cut slices of Italian eggplant
  • 8 small slices of fresh mozzarella cheese
  • sun-dried tomatoes, sliced
  • 2 tablespoons fresh basil, thinly sliced

for the chicken marinade

  • 4 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • salt
  • pepper

for the eggplant marinade

  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • salt
  • pepper

Directions

  1. For the chicken marinade: In a large bowl, whisk the oil and garlic together. Season with salt and pepper to your taste. Add chicken and toss to coat. Set aside.
  2. For the eggplant marinade: In a large bowl, whisk the oil and vinegar together. Season with salt and pepper to your taste. Add eggplant and toss to coat. Set aside.
  3. Heat your BBQ grill to medium-low heat. Place the chicken and eggplant onto the grill. Grill for approximately 5 minutes per side depending on the heat of your grill. Turning each over once to cook on both sides. When you turn over the chicken, layer 2 slices of cheese on each piece of chicken. Cover the grill and let it melt onto the chicken.
  4. To plate, place one slice of eggplant on the plate. Layer one slice of chicken and top with sun-dried tomatoes and basil.