Garlic Infused Chicken Eggplant and Roasted Red Peppers Stacks
Elevate your dinner table with these irresistible Garlic Infused Chicken, Eggplant, and Roasted Red Peppers Stacks! This elegant yet approachable dish layers tender chicken breast, savory roasted red peppers, golden-browned eggplant, and creamy melted mozzarella, all brought together with a fragrant garlic-infused olive oil drizzle. Fresh basil leaves and a hint of Italian seasoning add aromatic depth, while an optional balsamic glaze provides a tangy-sweet finish. Perfect for a gourmet weeknight meal or an impressive dinner party entrée, this recipe offers rich Mediterranean-inspired flavors with just 20 minutes of prep and a seamless bake. Serve these beautifully stacked creations as a stand-alone masterpiece or alongside a crisp green salad for a show-stopping, well-rounded meal.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 large Eggplant
- 1 jar (about 12 oz) Roasted red peppers
- 4 pieces Garlic cloves
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 leaves Fresh basil leaves
- 8 slices Mozzarella cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons Balsamic glaze (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplant into 1/2-inch rounds, sprinkle with a pinch of salt on both sides, and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel.
Meanwhile, season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Set aside to rest, then slice each breast into 4 even pieces.
In the same skillet, add 1 tablespoon of olive oil and the garlic cloves (whole and slightly smashed) to infuse the oil. Cook over medium-low heat until the garlic is fragrant and lightly golden, about 3-4 minutes. Remove garlic and set infused oil aside.
Add the eggplant slices to the skillet and cook for 2-3 minutes per side until softened and lightly browned. Add more olive oil if necessary. Remove from heat.
Assemble the stacks on a baking sheet: start with an eggplant slice, followed by a slice of mozzarella, a piece of chicken, a roasted red pepper slice, and a basil leaf. Repeat layers one more time and secure with a toothpick if needed.
Drizzle the stacks with the garlic-infused oil and bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let cool for 2-3 minutes. Drizzle with balsamic glaze, if desired, and serve immediately.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 5494 mg | 239% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 40.2 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1748 mg | 134% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3020 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
