Chicken Egyptian
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 1 large eggplant
- 2 cooked boneless skinless chicken breasts
- 1 clove garlic
- 4 slices cooked ham
- 1 1⁄2 cups thick tomato puree
- 1 1⁄2 cups cream
- pine nuts
- oil (the recipe does not specify but I would think olive or peanut oil)
- salt and pepper
directions
- Slice eggplant in thin slices and brown in oil with the garlic, sliced.
- Remove, leaving the garlic, drain on paper.
- Place a slice of the eggplant in an individual baking dish and cover with a slice of chicken, then another slice of eggplant, then a slice of ham, and top with a third slice of eggplant.
- Season the tomato puree to taste and mix with the cream.
- Pour the tomato/cream mixture over the eggplant sandwichs, sprinkle with pine nuts and bake in a moderate oven for 30 minutes.
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RECIPE SUBMITTED BY
Martini Guy
Manzanita, 0
I am a retired Judge/Attorney and I divide my time between the Portland,Oregon area and a second home on the Oregon coast.
<br>My father was professionally trained as a cook/chef, before going on to another career, and taught me to cook at age 6. Cooking is one of my main interests in retirement and I recently recieved some training as a Sous Chef at a cooking school.
<br>Once a month I help cook/prepare an oyster and fish dinner, for a public service club on the Oregon coast, serving between 200 and 300 diners.